Goat Milk

It is easier than you think to make a crowd-pleasing homemade chicken pot pie. Everybody will fall in love with this easy Chicken Pot Pie!

This is a delicious chicken pie made from scratch with peas, carrots, and celery in a pre-made crust. Add thyme and poultry seasoning for more flavor.

This recipe requires 20 mins Preparation time, 50 mins Cooking time, 10 mins Additional time, Serves 8. Yield: 1 9-inch pie. 412 Calories per serving.

Ingredients:

• 1 pound skinless, boneless chicken breast halves – cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• ½ cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon celery seed
• 1 ¾ cups chicken broth
• 2/3 cup goats milk #CommissionsEarned
• 2 (9 inch) unbaked pie crusts

Directions:

• Gather all ingredients and preheat the oven to 425 degrees F (220 degrees C.)
• Combine chicken, carrots, peas, and celery in a saucepan; add water to cover and bring to a boil. Boil for 15 minutes, then remove from the heat and drain.
• While the chicken is cooking, melt butter in another saucepan over medium heat. Add onion and cook until soft and translucent, 5 to 7 minutes. Stir in flour, salt, pepper, and celery seed
• Slowly stir in chicken broth and milk.
• Reduce heat to medium-low and simmer until thick, 5 to 10 minutes. Remove from heat and set aside.
• Place chicken and vegetables in the bottom pie crust. Pour hot liquid mixture over top.
• Cover with top crust, seal the edges, and cut away any excess dough. Make several small slits in the top crust to allow steam to escape.
• Bake in the preheated oven until pastry is golden brown and filling is bubbly, 30 to 35 minutes. Cool for 10 minutes before serving.
• Serve immediately and enjoy!

*Note: You can Store chicken pot pie – Allow the pie to cool completely before storage. Wrap the cooled pie tightly in aluminum foil and refrigerate for three to five days. Reheat in the oven or in short bursts in the microwave.