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rockabilly housewife's chicken pot pie

(2 ratings)
RockabillyHousewife avatar
Recipe by
Rockabilly Housewife
@RockabillyHousewife
Denver, CO

This chicken pot pie is super easy to make and Oh-So-Delicious! I never knew "complicated"-looking comfort food could be so easy. Much better than those little frozen things I used to make as a kid!!

(2 ratings)
yield 4 -6
method Bake

Ingredients For rockabilly housewife's chicken pot pie

  • 1 lb
    skinless, boneless chicken breast, cubed
  • 1 c
    sliced carrots
  • 1 c
    frozen green peas
  • 1/2 c
    sliced celery
  • 1/3 c
    butter
  • 1/3 c
    chopped onion
  • 1/3 c
    all-purpose flour
  • 1/2 tsp
    salt
  • 1/4 tsp
    black pepper
  • 1/4 tsp
    celery seed
  • 1 3/4 c
    chicken broth
  • 2/3 c
    milk
  • 2
    refrigerated pie crusts (or make homemade)

How To Make rockabilly housewife's chicken pot pie

  • 1
    Preheat oven to 425 degrees
  • 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.
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