Chicken Pot Pie

🧂 Ingredients

• 1 pound boneless chicken

  cubed
• ½ cup corn
• 1 cup carrots

  sliced
• 1 cup peas
• 1 cup celery

  sliced
• 4 cups water
• 2 tablespoons butter
• ⅓ cup onions

  chopped
• ⅓ cup flour
• ½ teaspoon salt
• 1 teaspoon dried coriander
• ½ teaspoon cumin
• 1 teaspoon black pepper
• ¾ cup chicken broth
• ⅔ cup milk

Instructions

• 1 In a large pot, over medium heat, add chicken, corn, carrots, peas, celery, and
  enough water to cover it all. Bring to a simmer, lower the heat, cover, and
  continue to simmer until chicken has cooked through, then remove from heat and
  strain any excess water.
• 2 Heat a pan over medium heat. Once the pan is hot, add butter and let it melt,
  then add your onions and sautee them for 2-3 minutes or until they have
  softened.
• 3 Add flour, salt, coriander, cumin, and pepper. Stir to incorporate.
• 4 Slowly stir in chicken broth, then milk until you have a smooth, creamy
  consistency. Remove from heat.
• 5 Line your pie plate with dough, then fill it with the chicken and veggie
  mixture. Pour the broth mixture to fill it in, then cover it with the top of the
  pie crust.
• 6 Bake at 425F for 30 minutes. It's done when the crust is crispy, flakey, and
  golden brown.
• 7 Serve on a cold night, and enjoy 🙂

Nutrition Info