Chicken Pot Pie

Ingredients

• 1½ lb boneless, skinless chicken breasts
• 2 pie crusts
• ½ stick unsalted butter
• 1 medium yellow onion
• 2 medium carrots
• 2 celery stalks
• ⅓ cup all-purpose flour
• 2 cups chicken broth
• ½ cup whole milk
• 1 cup frozen peas
• 2 tbsp fresh parsley (optional)
• 1 tsp salt
• ½ tsp black pepper

Steps

1. Preheat oven to 400 deF (200 deC). Cut chicken into 1-inch pieces. Dice onion, carrots, and celery.
2. In a large pot or Dutch oven, melt butter over medium heat. Add chicken and cook until lightly browned, about 5-7 minutes. Remove chicken and set aside.
3. Add onion, carrots, and celery to the pot and cook until softened, about 8-10 minutes.
4. Stir in flour and cook for 1 minute, then gradually whisk in chicken broth and milk until smooth. Bring to a simmer, stirring constantly, until thickened.
5. Return chicken to the pot. Stir in frozen peas, salt, and pepper. Cook for 2-3 minutes until heated through.
6. Pour the chicken and vegetable mixture into a 9-inch pie dish. Top with one pie crust, crimping the edges. Cut a few slits in the top crust for steam to escape.
7. Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly. Let stand for 10 minutes before serving.