Chicken Pot Pie

An original, easy recipe from Shop by Aisle.

✨ An original recipe written by AI — not kitchen-tested, so trust your taste on seasoning & timing.

Ingredients

• 1 lb boneless skinless chicken breast
• 1 cup frozen peas and carrots
• 1/2 cup diced celery
• 1/3 cup butter
• 1/3 cup all-purpose flour
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 1 refrigerated double pie crust

Directions

1. Preheat oven to 425°F. Dice the chicken into small pieces and cook in a skillet over medium heat until no longer pink, then set aside.
2. In the same skillet melt butter over medium heat, stir in flour, and cook for one minute until it forms a paste.
3. Slowly whisk in chicken broth and milk, stirring constantly until the mixture thickens into a creamy sauce, about 3 minutes.
4. Stir the cooked chicken, frozen peas and carrots, and celery into the sauce and season with salt and pepper.
5. Press one pie crust into a 9-inch pie dish, pour in the filling, then lay the second crust on top, pinch the edges to seal, and cut a few small slits in the center.
6. Bake for 30 to 35 minutes until the crust is golden brown, then let it rest for 10 minutes before serving.

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