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Chicken Pot Pie

Chicken Pot Pie

This Chicken Pot Pie recipe is a comforting dish with a buttery crust and creamy filling, perfect for a family meal.
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Prep Time 30 minutes
Cook Time 1 hour
Resting Time 20 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine American
Servings 8 slices
Calories 431 kcal

Equipment

  • Pie Pan

Ingredients
  

Pie Crust

  • 1 recipe Homemade pie dough, chilled makes 2 crusts, one for top and one for bottom

Filling

  • 1 pound boneless skinless chicken breasts
  • ⅓ cup butter (75 g)
  • ½ cup celery, sliced (50 g)
  • ⅓ cup onion, chopped (45 g)
  • ⅓ cup all-purpose flour (40 g)
  • ½ teaspoon salt (2.5 g)
  • ¼ teaspoon freshly ground black pepper (0.5 g)
  • ¼ teaspoon celery seed (0.5 g)
  • ½ teaspoon garlic powder (1.5 g)
  • 1 teaspoon chicken bouillon paste or more to taste, or substitute 1 bouillon cube (5 g)
  • 1 cup milk (240 ml)
  • 8 ounces frozen veggies (mix of carrots, peas, green beans, and corn) (225 g)
  • 1 tablespoon milk (15 ml)

Instructions
 

Preparation

  • Season chicken with salt and pepper. Add to a large saucepan and cover with water. Bring to a simmer and cook until just cooked through, then remove chicken to a plate. Allow to cool before chopping into bite-size pieces. Reserve about 1 ¾ cups of the water.
  • Add onions, celery, and butter to the saucepan and cook until soft and translucent. Stir in flour, salt, pepper, garlic powder, bouillon paste, and celery seed. Slowly stir in reserved water and milk. Simmer until thick.
  • Add chopped chicken and frozen vegetables. Taste and season if needed. Allow to cool.
  • Preheat oven to 425 degrees F.
  • Roll out one pie crust on a lightly floured counter into a circle, about 12 inches in diameter. Place in a 9-inch pie pan.
  • Add cooled filling to the pie crust. Roll out the second crust and place on top. Seal edges and make a small slit in the top crust for steam.
  • Whisk egg with milk and brush over the top crust before baking.
  • Bake for 40-50 minutes, or until the top is golden brown and filling is bubbly. Cover with aluminum foil if browning too quickly.
  • Allow chicken pot pie to cool for at least 15-20 minutes before serving.

Notes

The chicken filling and pie crust can be made a day or two in advance. Can freeze chicken pot pie before or after baking, cover well with aluminum foil and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.

Nutrition

Serving: 1sliceCalories: 431kcalCarbohydrates: 35gProtein: 19gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.3gCholesterol: 81mgSodium: 575mgPotassium: 413mgFiber: 3gSugar: 2gVitamin A: 1805IUVitamin C: 4mgCalcium: 72mgIron: 2mg
Keyword chicken, Chicken Pot Pie, comfort food, pie, traditional recipe, vegetable pie
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