A delicious chicken pot pie made with celery, carrots, and peas. It’s the best lunch or dinner recipe for this weekend.
500 g skinless, boneless chicken breast
2 sliced carrots.
half cup chopped celery.
1 chopped onion.
1 cup of green peas.
1 cup whole milk.
2 cups of chicken broth.
2 tbsp flour.
2 tbsp softened butter.
salt and pepper to taste.
unbaked pie crusts ( I used 2 ).
I preheated the oven to 400℉ (=220℃).
I sautéed onion about 4 minutes in a saucepan, and I stirred it in flour, celery, pepper, and salt, then in milk and chicken broth.
I poured the chicken mixture in bottom unbaked pie crust, and I added sautéed onion.
I baked it for 25-35 minutes, and let it cool for 15 minutes before serving.
P.S: I added a shredded cheddar cheese over top, try it, it gives this pie an incredible taste.