Homemade Chicken Pot Pie Recipe | Jenny Can Cook

Ingredients

• 1 cup chicken stock (I use Swanson’s unsalted)
• 1 cup milk (I use whole milk)
• 1/2 cup all-purpose flour
• 2 teaspoons olive oil
• 2 boneless chicken breasts (about 1 pound) cut into 1-inch pieces
• 1 cup chopped onion
• 2 carrots, sliced 1/8-inch thick (1 cup)
• 2 stalks celery, sliced 1/8-inch thick (1 cup)
• 1 cup frozen peas, thawed on a paper towel
• 3/4 teaspoon salt (less if using salted stock)
• pepper to taste
• 1 2/3 cups all-purpose flour
• 1/4 teaspoon salt
• 1/3 cup vegetable oil (I use avocado oil)
• 1/3 cup milk (I use 2% milk)
• Egg wash (one egg yolk + 1 teaspoon water)