Chicken Pot Pie With a little spiciness

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chicken pot pie picture


This recipe was created by Nicole D'Amico, daughter of the president of Flags Express Inc. "I'm not really a hearty food person but for some reason I couldn't stop eating this thing!"

1 pound skinless, boneless chicken (I used theighs because I LOVE dark meat, but you can use white meat of course) - cubed
1 cup shaved carrots
1 cup frozen green peas
1/2 cup diced celery
1 tablespoon of chopped celery leaves
1/3 cup butter, and a little more melted to brush on top of the pie
1/3 cup chopped onion
1/2 or a whole jalapeno (Depending on how spicy you want it)
1/3 cup all-purpose flour
1/4 teaspoon celery seed
salt to taste
black pepper to taste
2/3 cup milk
1 3/4 cups chicken broth
2 (9-10 inch) unbaked premade pie crusts (or create your own if you are a superstar!)


1 - Preheat oven to 430 degrees F

2 - In a hot sauce pan, place the carrots, peas, and celery and add enough water to partially cover, then add the chicken. Boil for 15 minutes. Remove from heat, drain and set aside. (Keep the drained broth for your next recipe!)

3 - In the same sauce pan over medium heat, saute onions in butter until soft and translucent. Add jalapenos.

4 - Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk adding a little at a time. Simmer over medium-low heat until it thickens. Remove from heat once it's thickened.

5 - Press 1 pie crust into a 10 inch glass pie dish. Put the chicken and veggies in. Pour hot thickened liquid mixture over the top of the chicken and veggies. Cover with top crust, seal edges, and cut away excess dough. (Or just pile it up because pie dough is so good)

6 - Make small slits in the top to allow steam to escape. Brush with melted butter and sprinkle chopped celery leaves over the top.

7 - Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for at least 10 minutes before cutting into it.

chicken pot pie picture

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