Description
A classic Chicken Pot Pie recipe featuring tender chicken and a medley of vegetables in a creamy sauce, all encased in a flaky, golden pie crust. Perfect comfort food for cozy dinners.
Ingredients
Scale
Filling
- 1 pound boneless, skinless chicken breasts, diced
- 1 cup diced carrots
- 1 cup frozen peas
- 1/2 cup diced celery
- 1 cup diced potatoes
- 1/3 cup chopped onion
Sauce
- 1/2 cup butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon celery seed
- 1 3/4 cups chicken broth
- 2/3 cup milk
Pie Crust and Finish
- 2 (9 inch) unbaked pie crusts
- 1 egg, beaten
Instructions
- Preheat Oven: Preheat your oven to 425 degrees F (220 degrees C) to ensure it reaches the perfect temperature for a golden, crisp crust.
- Cook Vegetables and Chicken: In a saucepan, combine diced chicken, carrots, peas, celery, and potatoes. Cover with water, bring to a boil, and cook for 15 minutes until the chicken is cooked and vegetables are tender. Drain and set aside.
- Prepare Sauce: Using the same saucepan over medium heat, melt butter and cook chopped onions until soft and translucent. Stir in the flour, salt, black pepper, and celery seed to form a roux. Gradually whisk in chicken broth and milk, simmering over medium-low heat until the mixture thickens into a creamy sauce. Remove from heat.
- Assemble Pie: Place the cooked chicken and vegetable mixture into the bottom pie crust. Pour the hot sauce over the filling. Cover with the top pie crust, seal the edges by pressing them together, and trim any excess dough. Cut several small slits in the top crust to allow steam to escape during baking. Brush the top crust with beaten egg to achieve a shiny, golden finish.
- Bake: Bake the assembled pie in the preheated oven for 30 to 35 minutes, or until the crust is golden brown and the filling is bubbling hot.
- Cool and Serve: Allow the pie to cool for 10 minutes before slicing and serving to let the filling set and prevent burns.
Notes
- Be sure to cut slits in the top crust to prevent the pie from becoming soggy.
- You can substitute frozen mixed vegetables if preferred.
- Let the pot pie cool sufficiently before serving to avoid scalding from hot filling.
- For a richer flavor, use homemade chicken broth.
- Use a pie crust with butter for a flakier result.
