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

Blackberry Pot Pies

Recipe courtesy of Ree Drummond

Individual Chicken Pot Pies

Recipe courtesy of Trisha Yearwood

Chicken Pot Pie Turnovers

Recipe courtesy of Melissa d'Arabian

Mini Chicken and Broccoli Pot Pies

Recipe courtesy of Giada De Laurentiis

Chicken Piccata

Recipe courtesy of Giada De Laurentiis

Chicken Piccata

Recipe courtesy of Giada De Laurentiis

Chicken Saltimbocca

Recipe courtesy of Trisha Yearwood

Gina's Homemade Lemonade

Recipe courtesy of The Neelys

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking