Classic Chicken Pot Pie

Ingredients

• 1 lb boneless, skinless chicken breasts, cubed
• 1 cup frozen peas and carrots, thawed
• ½ cup frozen corn kernels
• ⅓ cup butter
• ⅓ cup chopped onion
• ⅓ cup all-purpose flour
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp celery seed
• 1¾ cups chicken broth
• ⅔ cup whole milk
• 2 ready-made pie crusts (9-inch)

Directions

1. Preheat oven to 425°F (220°C). In a saucepan, combine chicken, peas, carrots, and corn. Add water to cover and boil for 15 minutes. Drain and set aside.
2. In a separate saucepan, melt butter over medium heat. Cook onion until soft and translucent, about 3 minutes.
3. Stir in flour, salt, pepper, and celery seed. Slowly pour in chicken broth and milk, stirring constantly until thick and bubbly.
4. Remove from heat and stir in the chicken-vegetable mixture.
5. Place one pie crust in a 9-inch pie dish. Pour the filling into the crust. Cover with the second pie crust, seal, and cut slits in the top.
6. Bake in the preheated oven for 30–35 minutes, or until the crust is golden brown and the filling is bubbling. Let cool for 10 minutes before serving.

Nutrition (per serving)