Description
Classic Chicken Pot Pie featuring tender diced chicken and a medley of vegetables in a creamy sauce, all encased in a flaky, golden pie crust. This comforting dish is perfect for a hearty family meal.
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 Topping
- 2 (9 inch) unbaked pie crusts
- 1 egg, beaten
Instructions
- Preheat Oven: Preheat your oven to 425 degrees F (220 degrees C) to prepare for baking the pot pie.
- Cook Filling Ingredients: In a saucepan, combine the diced chicken breasts, carrots, peas, celery, and potatoes. Add enough water to cover the ingredients and bring to a boil. Cook for 15 minutes or until the vegetables are tender and chicken is cooked through. Drain the mixture and set aside.
- Prepare Sauce: In the same saucepan over medium heat, melt the butter. Add the chopped onions and cook until soft and translucent. Stir in the flour, salt, black pepper, and celery seed to create a roux. Slowly add chicken broth and milk, stirring continuously. Simmer over medium-low heat until the sauce thickens. Remove from heat.
- Assemble Pie: Place the drained chicken and vegetable mixture into the bottom pie crust. Pour the hot sauce evenly 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 evenly with the beaten egg to achieve a glossy golden finish.
- Bake: Bake the assembled pot pie in the preheated oven for 30 to 35 minutes, or until the crust is golden brown and the filling is bubbly.
- Cool and Serve: Allow the pot pie to cool for 10 minutes before slicing and serving, ensuring the filling sets and is safe to eat.
Notes
- Make sure to cut slits in the top crust to allow steam to escape and prevent sogginess.
- For a richer sauce, you can substitute whole milk with cream or half-and-half.
- Use fresh vegetables when possible for better flavor, but frozen peas work well.
- You can use pre-cooked or rotisserie chicken to save time.
- Letting the pie cool before serving helps the filling to thicken and avoids burns from hot filling.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
