Chicken Pot Pie is one of the ultimate comfort foods. Take advantage of our great chicken deals and cook up a batch today! They also freeze great and reheat easy in the oven for a fast and delicious meal, so why not make a few?

Approximate Prep Time: 20-30 minutes
Cook Time: 50 minutes
Serves: 6+

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INGREDIENTS

From Weiss Meats:

• 1 pound skinless, boneless chicken breast halves - cut into cubes (this is easiest when chicken is slightly frozen)

From Your Grocer:

• 1 cup carrots - sliced into discs
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 2 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

PREPARATION

• Preheat your oven to 425º
• Lightly coat a large saucepan with cooking spray.
• Set saucepan on a burner set to medium heat and add in cubed chicken, lightly salt and pepper and allow to become golden brown on each side.
• Add carrots, peas, and celery and 1/4 cup of the chicken stock and boil (covered) for 15 minutes.
• Remove from heat, move contents to a bowl and set aside.
• In the saucepan, over medium heat, cook onions in butter until soft and translucent.
• Stir in flour, salt, pepper, and celery seed and cook for a few minutes while stirring until flour starts to turn slightly tan (you're making a rue).
• Slowly add chicken broth and milk, stirring to combine.
• Add in the contents of the bowl and simmer over medium-low heat until thick.
• Pour the mixture into bottom pie crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
• Bake  for 30 to 35 minutes, or until pastry is golden brown, flakey, and filling is bubbling. Cool for 10 minutes before serving.