Chicken Pot Pie with Celery Seed Crust

Prep Steps

• 2 1/2 lbs boneless, skinless chicken breasts into bite-size cubes {do:cut}
• 1 onion {do:dice}
• 2/3 cup butter {do:soften}

Brown the Chicken

Preheat the oven to 350°F. In a large skillet over high heat, sauté until browned on all sides...

• 2 tbsp vegetable oil
• 2 1/2 lbs boneless, skinless chicken breasts, cut into bite-size cubes
• 1/2 tsp kosher salt{tip:We test with Morton kosher salt. Using table salt? Use about 3/4 as much. Diamond Crystal? Use about 1 1/2 times as much.}
• 1/4 tsp black pepper

Remove the chicken and set aside.

The Filling

In the same skillet, cook until translucent...

• 1 onion, diced
• 1/2 cup butter

Stir in and mix until a roux forms...

• 1/2 cup all-purpose flour

Whisk in...

• 1 1/2 cups chicken broth
• 1 cup milk
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

When the sauce starts to thicken, remove from the heat and stir in the chicken along with...

• 8 oz frozen mixed vegetables

Spread the filling in a 9x13-inch baking dish.

Celery Seed Crust

Mix together into a dough...

• 2/3 cup butter, softened
• 2 cups all-purpose flour
• 2 tsp celery seed
• 1/4 cup water

Roll the dough out to the size of the dish and lay it over the filling.

Bake

Bake 30 minutes, until the crust is golden. Let cool a few minutes before serving.