---
title: Chicken Pot Pie
source: Emma
servings: 8
prep time: 1 hour 15 minutes
cook time: 45 minutes
---

Preheat oven to 425 F.

Place @frozen mixed vegetables{3%cups} and @chopped celery{1%cup} into a #saucepan{}, cover with water. Bring to a boil and simmer over medium-low heat until the celery and @potatoes{1%cup}(peeled and diced) are tender, about ~{10%minutes}. Drain the vegetables in a #colander{} and set aside.

Melt @butter{2/3%cup} in a #saucepan{} over medium heat and cook @onion{1}(diced) until translucent, about ~{5%minutes}. Stir in @all purpose flour{2/3%cup}, @salt{1%tsp}, @pepper{1%tsp}, @celery seed{1/2%tsp}, @onion powder{1/2%tsp} and @italian seasoning{1/2%tsp}. Slowly whisk in @chicken broth{1-3/4%cup} and @milk{1-1/3%cup} until the mixture comes to a simmer and thickens.

Remove from heat, stir in the cooked vegetables and @cooked shredded chicken{4%cups} to create the pie filling.

Transfer half of the filling to a #pie plate{} lined with one of the @unbaked pie crusts{4%9-inch}. Add the top crust, pinch edges and cut slits into the top. Brush with cream or milk if desired.

> Let the remaining filling cool, then transfer it to a gallon sized freezer bag and freeze. When ready to use, thaw and warm the filling in a saucepan before assembling the pie as described above.

Place a foil ring around the edge crusts. Bake in the preheated oven until the crusts are golden brown and the filling is bubbly, normally ~{30%minutes} to ~{35%minutes}. If the crusts are browning too quickly, cover the pie with aluminum foil after about ~{15%minutes}.

Cool for ~{10%minutes} before serving.