Ingredients:

• 2 cups cooked, shredded chicken
• 1/2 cup butter
• 1/2 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 cups frozen mixed vegetables
• 2 (9 inch) unbaked pie crusts

Instructions for Chicken Pot Pie recipe :

1. Preheat your oven to 425 degrees F (220 degrees C).
2. In a large saucepan, melt the butter over medium heat. Add the onion and cook until tender. Stir in the flour, salt, pepper, and celery seed until well combined.
3. Gradually add the chicken broth and milk, stirring constantly until the mixture comes to a boil. Boil for 1 minute, or until thickened.
4. Stir in the chicken and frozen vegetables.
5. Pour the mixture into the pie crusts and cover with the top crusts. Cut slits in the top to allow steam to escape.
6. Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown.

To make the pot pie look beautiful, you can brush the top crust with an egg wash (beaten egg mixed with a little water) before baking to give it a nice, golden color. You can also sprinkle the top with a little bit of coarse salt, herbs, or sesame seeds for added flavor and texture.

Per serving (based on 6 servings), this recipe contains:

• Calories: 624
• Fat: 37g
• Carbohydrates: 56g
• Protein: 22g

I hope you enjoy this recipe! Let me know if you have any questions or need any substitutions.

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