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Best Chicken Pot Pie

Best Chicken Pot Pie

This is an excellent recipe from the National Chicken Council.


  • 2 cups cooked chicken or turkey, cubed or shredded
  • 2 medium carrots, sliced 1/8 inch thick
  • 1 cup frozen peas
  • 1/2 cup sliced celery, sliced 1/8-inch thick
  • 2 cups chicken broth
  • 1/3 cup butter or margarine
  • 1 medium onion, chopped
  • 1/3 cup flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon celery seed
  • 2/3 cup milk
  • 2 (9-inch) pie crusts, uncooked
  • 1 tablespoon butter


  1. Boil chicken, carrots, peas, and celery in chicken broth for 10 minutes.
  2. Remove from heat.
  3. Drain and reserve chicken broth. Set aside broth and vegetables.
  4. Cook onions in butter until soft. Stir in flour, salt, pepper, and celery seed.
  5. Slowly add reserved broth and milk.
  6. Simmer over medium-low heat until thick. Remove from heat. Set aside.
  7. Place chicken and vegetables in one pie shell. Pour hot mixture into pie.
  8. Place second pie shell over pie, fold over edges, pinch edges with fork, and prick holes in top.
  9. Bake in 425 degree F oven for 30-35 minutes.
  10. Cool for 10 minutes before cutting.

Recipe and photo credit (used with permission): National Chicken Council.

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