Recipe courtesy of Kelsey Nixon
Total:
55 min
Prep:
10 min
Inactive:
10 min
Cook:
35 min
Yield:
1 pie

Ingredients

Directions

1. Preheat oven to 425 degrees F (220 degrees C.) 

2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside. 

3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside. 

4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. 

5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

IDEAS YOU'LL LOVE

Chicken Pot Pie

Recipe courtesy of Ina Garten

Mini Chicken and Broccoli Pot Pies

Recipe courtesy of Giada De Laurentiis

Slow Cooker Mexican Chicken Soup

Recipe courtesy of Ree Drummond

Chicken Pot Pie Turnovers

Recipe courtesy of Melissa d'Arabian

Chicken Pie

Recipe courtesy of Trisha Yearwood

Porky Pot Pie with Cheesy Drop Biscuits

Recipe courtesy of Nancy Fuller

Chicken Pot Pie with Mashed Potatoes

Recipe courtesy of Food Network

Tamale Pie

Recipe courtesy of Ree Drummond

Chicken Cordon Bleu Casserole

Recipe courtesy of Ree Drummond

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking