Chicken Pot Pie

By mohamedUncategorized

Why You’ll Love It:

Lean Protein Power: Chicken breast is a fantastic source of lean protein, essential for muscle repair and sustained energy.

Vitamin-Packed Veggies: Carrots, peas, and celery bring a wealth of vitamins (A, C, and K) and antioxidants, promoting overall wellness and a robust immune system.

Digestive Health: Celery and onions add fiber and natural anti-inflammatory properties, aiding digestion.

Balanced Nutrition: With a blend of protein, vitamins, and minerals, this pie is a nourishing meal that comforts both body and soul.

Ingredients

  • Chicken & Vegetables:
    • 4 lbs skinless, boneless chicken breast halves – cubed
    • 4 cups sliced carrots
    • 4 cups frozen green peas
    • 2 cups sliced celery
  • Sauce & Roux:
    • 1 ⅓ cups butter
    • 1 ⅓ cups chopped onion
    • 1 ⅓ cups all-purpose flour
    • 2 teaspoons salt
    • 1 teaspoon black pepper
    • 1 teaspoon celery seed
    • 7 cups chicken broth
    • 2 ⅔ cups milk
  • Crust:
    • 8 (9-inch) unbaked pie crusts

Directions

  1. Preheat & Prep:
    • Preheat your oven to 425°F (220°C).
    • Gather all ingredients to ensure a smooth cooking process.
  2. Cook the Chicken & Veggies:
    • In a large saucepan, combine the cubed chicken, sliced carrots, green peas, and celery.
    • Add enough water to cover the ingredients, bring to a boil, and let it simmer for 15 minutes until the chicken is cooked through and the vegetables are tender.
    • Drain the mixture and set aside.
      Tip: Boiling preserves the nutrients in your veggies, making this dish a healthy option.
  3. Create the Flavorful Roux:
    • In another saucepan, melt the butter over medium heat.
    • Add the chopped onions and cook until they become soft and translucent (about 5–7 minutes).
    • Stir in the flour, salt, pepper, and celery seed to form a thick, fragrant roux.
  4. Build the Creamy Sauce:
    • Slowly whisk in the chicken broth and milk into the roux.
    • Reduce the heat to medium-low and allow the sauce to simmer for 5–10 minutes until it thickens.
    • Remove from heat and set aside.
      Note: This rich, creamy sauce not only elevates the flavor but also provides a dose of calcium and protein.
  5. Assemble the Pot Pie:
    • Spread the cooked chicken and vegetables evenly over the bottom pie crust in your 9-inch pie dish.
    • Pour the hot broth mixture over the chicken and vegetables.
    • Cover with the top crust, sealing the edges by crimping them or trimming any excess dough.
    • Cut several small slits in the top crust to allow steam to escape.
  6. Bake to Perfection:
    • Place the assembled pie in the preheated oven and bake for 30–35 minutes, or until the crust turns a beautiful golden brown and the filling bubbles enticingly.
    • Once baked, let the pie cool for 10 minutes before serving to ensure every bite is deliciously set.
  7. Enjoy!
    • Serve warm and savor the blend of hearty flavors and nourishing ingredients.
      Relish a meal that comforts your soul while fueling your body with essential nutrients!