Chicken Pot Pie from Scratch!

Chicken Pot Pie! Recipe 👇
This was one of my favorite meals growing up. The flaky pie crust, chunks of chicken, it is the ultimate comfort food and the perfect meal as the weather starts to change.
Making chicken pot pie from scratch is not a difficult task, especially if you are buying the pie dough. You can even meal prep by making the pot pies, freezing them and baking at a later time.
Chicken Pot Pie
For the Filling:
2 tablespoons of butter
1 cup of diced carrots
1 cup of diced celery
1 cup of diced onion
2 cloves of minced garlic
1 cup of diced parsnips
1/4 cup of all-purpose flour
2 cups of milk
1 cup of chicken stock
1 cup of diced potatoes
2 cups of diced roasted chicken
1 cup of peas (fresh or frozen)
Salt and pepper to taste
For the Pie Crust:
2 store-bought or homemade pie crusts
*Instructions:*
1. Preheat your oven to 350°F
2. In a large skillet or pot, melt the butter over medium heat. Add the diced carrots, celery, onion, parsnips and garlic. Sauté until the vegetables are tender, about 5-7 minutes.
3. Sprinkle the flour over the vegetables and stir to combine. Cook for 2 minutes to remove the raw flour taste.
4. Gradually pour in the milk and chicken stock, stirring constantly to avoid lumps. Cook, stirring, until the mixture thickens and comes to a gentle simmer.
5. Add the diced potatoes and simmer for about 10 minutes or until they are tender.
6. Stir in the roasted chicken and peas. Season with salt and pepper to taste. Remove from heat.
7. Roll out one of the pie crusts and line the bottom of a deep-dish pie plate.
8. Pour the chicken and vegetable mixture into the pie crust.
9. Roll out the second pie crust and place it on top of the filling. Trim any excess dough and crimp the edges to seal the pie.
10. Bake in the preheated oven for 30-35 minutes or until the crust is golden brown and the filling is bubbly.
11. Allow the pot pie to cool for a few minutes before serving. Enjoy your homemade chicken pot pie!