Ingredients and Weight:
- Boneless, skinless chicken breasts: 1.5 pounds
- Onion: 1 medium, chopped
- Carrots: 2 medium, chopped
- Celery: 2 medium, chopped
- Frozen peas: 1 cup
- Chicken broth: 4 cups
- All-purpose flour: 3 tablespoons
- Milk: 1 1/2 cups
- Salt and pepper to taste
- Butter: 1/4 cup
- Pie crust: 2 (9-inch)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- In a large skillet, melt butter and sauté chicken breasts until browned on all sides.
- Add onion, carrots, and celery, and cook over medium heat until softened, about 5-7 minutes.
- Stir in flour and cook for 1 minute.
- Gradually whisk in milk and chicken broth. Bring to a simmer and cook until thickened, about 5 minutes.
- Stir in chicken, peas, salt, and pepper.
- Divide mixture evenly between the two pie crusts.
- Top with the remaining pie crust, seal the edges, and cut slits in the top.
- Bake for 45-50 minutes, or until golden brown and bubbling.
Nutritional Information:
- Calories: 500 per serving
- Fat: 25 grams
- Carbohydrates: 50 grams
- Protein: 30 grams
Dish Characteristics:
- Creamy and flavorful
- Hearty and satisfying
- Comforting and nostalgic
- Perfect for a family meal or special occasion
User Comments:
- "This homemade chicken pot pie was absolutely delicious! The filling was rich and flavorful, and the crust was perfectly flaky."
- "My family loved this recipe. It was easy to make and tasted like it came from a restaurant."
- "I highly recommend this recipe. It's a classic dish done right!"
Special Precautions and Tips:
- Do not overcook the chicken breasts, as they will become tough.
- Make sure the filling is hot before topping with the pie crust, as this will help the crust seal properly.
- If you don't have any pie crusts on hand, you can use a sheet of puff pastry or even biscuits.
- Leftovers will keep well in the refrigerator for up to 3 days.
