#warmfood

This chicken pot pie is the epitome of comfort food. With a flaky homemade pie crust and a creamy, savory filling packed with tender chicken and veggies, it's sure to warm your soul on a chilly evening.

Ingredients: 2 cups cooked chicken, diced. 1 cup carrots, diced. 1 cup frozen peas. 1/2 cup butter. 1/3 cup chopped onion. 1/3 cup all-purpose flour. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 teaspoon celery seed. 1 3/4 cups chicken broth. 2/3 cup milk. 2 9-inch unbaked pie crusts.

Instructions: Warm the oven up to 425F 220C. Put the chicken, carrots, peas, and celery in a saucepan. Fill with water to reach the top. Boil for 15 minutes. Take it off the heat, drain it, and set it aside. On medium heat, cook the onions in the butter in the saucepan until they are soft and clear. Add the celery seed, salt, pepper, and flour and mix well. Add the chicken broth and milk slowly while stirring. Slowly cook over medium-low heat until it gets thick. Take it off the heat and set it aside. Put the chicken mix in the bottom crust. Pour the hot liquid mix over. Put on the top crust, seal the edges, and cut off any extra dough. Cut a few small holes in the top to let the steam out. Put it in an oven that has already been heated for 30 to 35 minutes, or until the crust is golden brown and the filling is bubbly. Let it cool for 10 minutes before you serve it.

Prep Time: 30 minutes

Cook Time: 35 minutes