Measurements

• 1 cup 1
• 2 tablespoons Butter
• 2 Carrots
• 2 Celery stalks
• 2 Chicken Breasts
• 2 cups Chicken Broth
• 1/4 cup Flour
• 2 cloves Garlic
• 2 tablespoons fresh Parsley
• 1 cup Peas
• 1/2 teaspoon Pepper
• 1 Pie Crust
• 1/2 teaspoon Salt
• 1 Yellow Onion

Preparation Method

• Preheat your oven to 425°F (220°C).
• In a large skillet, melt the butter over medium heat.
• Add the diced onion, carrots, and celery.
• Cook until the vegetables are tender, about 5-7 minutes.
• Add the minced garlic and cook for another minute.
• Stir in the flour and cook for 1-2 minutes, until the flour is lightly browned.
• Gradually whisk in the chicken broth and milk, stirring constantly until the mixture thickens and comes to a simmer.
• Add the shredded chicken, peas, parsley, salt, and pepper.
• Stir to combine and cook for another 2-3 minutes.
• Pour the chicken mixture into a pie dish.
• Roll out the pie crust and place it over the chicken mixture.
• Trim any excess crust and crimp the edges to seal.
• Cut a few slits in the top of the crust to allow steam to escape.
• Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown.
• Let the pot pie cool for a few minutes before serving.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.