Classic Chicken Pot Pie

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A Boyd family favorite, and comfort food for chilly weather.

1 lb. chicken breast halves, skinned, boned and cubed
1 cup frozen green peas
1 cup sliced carrots
⅓ cup Country Cream Butter
⅓ cup chopped onion
⅓ cup flour
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon celery seed
1¾ cup chicken broth
⅔ cup Longmont Dairy Milk
2 (9 inch) unbaked pie crusts, or make your own crust by doubling the recipe at

Prepare the pie crusts to receive chicken mixture. Preheat oven to 425° and place aluminum foil below cooking rack to catch spills.

In a large saucepan combine chicken, peas, and carrots. Cover with water and boil for 15 minutes. Drain and set aside in a holding bowl. In the saucepan, melt the butter and add the onions, cooking until soft. Quickly stir in the flour. Add the salt, pepper and celery seed. Slowly stir in the chicken broth and milk. Simmer over medium low heat until it thickens. Remove from heat and set aside.

Place the chicken/vegetable mixture in the bottom of the pie crust. Pour the hot sauce over the top. Cover with second top crust. Seal by pinching the crust edges all the way around. Cut off excess dough. With a knife, make several slits in the top crust to allow moisture to escape. 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.

Adapted from
Mooo News October 2018