Chicken Pot Pie

• Preheat oven to 425°F
• Set out a 9-in deep-dish pie plate and a rimmed baking sheet

Ingredients

• 1 lb boneless, skinless chicken breast, cubed
• 1 cup carrots, sliced
• 1/2 cup celery, sliced
• to cover water
• 1/3 cup butter
• 1/3 cup onion, chopped
• 1/3 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 1 cup frozen peas
• 2 crusts unbaked 9-in pie crusts, top and bottom

Steps

1. boil 15 min, until chicken reaches 165°F, drain: boneless, carrots, celery, water
2. melt, cook onion until soft, 5 min: butter, onion
3. stir in: step 2, all-purpose flour, salt, black pepper
4. whisk in, simmer until thick, 5 to 10 min: step 3, chicken broth, milk
5. stir together: step 1, step 4, frozen peas
6. fill bottom crust in a 9-in deep-dish pie plate, cover with top, seal, cut slits: step 5, unbaked 9-in pie crusts
7. set on a rimmed baking sheet, bake 425°F 30 to 35 min, until golden and bubbly: step 6
8. cool 10 min: step 7