A pot pie is a sort of roast dinner meat pie that comes with a pastry crust on top.
Archaeologists have found evidence of the earliest pot pies appearing around 9500 B.C., and they are thought to have advanced from there.
The Ancient Greeks used open pastry casings to cook meats mixed with some other things, which they named artocreas, and the Romans would adopt this dish as their own. These sweets were presented at banquets throughout the Roman Empire.
Here’s how you can make Chicken Pot Pie:
Preheat the oven to 425 degrees Fahrenheit (220 degrees C.)
Combine the chicken, peas, carrots and some celery inside a large saucepan. Cover with water and bring to a simmer for fifteen minutes. Remove the pan from the heat, drain it, and set it aside.
Sauté onions in butter in a pan over medium heat until tender and transparent. Combine flour, salt, pepper, and celery seed in a mixing bowl. Stir in the chicken stock and milk gently. Simmer over medium-high heat until the sauce has thickened. Remove the pan from the heat and set it aside.
Fill the bottom pie crust with the chicken mixture. Pour the heated liquid mixture over everything. Cover with the top crust, seal the edges, and trim away any extra dough. To let the steam or air escape, cut many small slots in the top.
Bake for 30 to 35 minutes, or until dough is light brown and filling is bubbling, in a preheated oven. Allow 10 minutes to cool before plating.
Enjoy this comfort food and don’t forget to share!