Chicken Pot Pie
One of the most popular comfort food meals of all time, this Homemade Chicken Pot Pie has a flaky, buttery crust, a creamy sauce, and a deliciously filling mix of chicken and vegetables.
Servings: 8 people
- 2 raw pie crusts, storebought
- ½ cup frozen onion, diced
- ½ cup frozen carrots, diced
- ½ cup frozen corn, diced
- ½ cup frozen peas
- 1-1½ cup shredded chicken
- 1 10.75 ounce can cream of celery soup
- 2 tbsp butter
- salt and pepper to taste
Preheat the oven to 400F.
Line the pie plate with one of the pie doughs.
In a large mixing bowl, combine the vegetables, chicken, and soup.
Pour into the bottom pie crust.
Top with the butter (sliced in 1/2 Tablespoon pieces)
Cover with remaining pie crust.
Cut four slits in the top to release steam as it cooks.
Place in the oven for 50 minutes.
After about 30 minutes, cover the edges of the pie crust to keep from burning, while leaving the center majority exposed.
Allow it to rest for about 10 minutes before slicing and serving.