Cindys Chicken Pot Pie
Chicken pot pie is that quintessential comfort dish that wraps tender chicken, hearty vegetables, and a rich, velvety sauce beneath a golden, flaky crust. It traces its origins back to early European meat pies—especially from England—where savory fillings were baked into pastry as a practical way to stretch ingredients and preserve warmth. When those traditions reached American kitchens, they evolved into the cozy, homestyle pot pie we know today, a dish that feels both nostalgic and wonderfully satisfying.
Ingredients
Method
Method
- Heat oven to 350°F. 2. Cook carrots, celery, and onion in butter until softened. 3. Sprinkle flour over the vegetables and stir. 4. Slowly add broth and milk while stirring. 5. Cook until thick and creamy. 6. Stir in chicken, peas, salt, pepper, and poultry seasoning. 7. Place one pie crust in a 9-inch pie plate. 8. Pour filling into the crust. 9. Put biscuits on top for the top crust cover with foil for first 20 minutes
Notes
Don't forget to let the dish stand 10–15 minutes before serving.
I followed the recipe exactly and it came out flawless. My kitchen smelled amazing and the taste was even better.