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Chicken Pot Pie

Chicken Pot Pie

This easy Chicken Pot Pie features a flaky crust and a creamy filling, combining chicken and vegetables for a comforting dish.
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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
  

Dough

  • 1 recipe Homemade pie dough chilled, makes 2 crusts

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 (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 chicken to a large saucepan, cover it with water, and simmer until just barely cooked through. Remove chicken to a plate and 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; cook until soft and translucent. Stir in flour, salt, pepper, garlic powder, bouillon, and celery seed. Slowly stir in reserved water and milk; simmer until thick.
  • Add chopped chicken and frozen vegetables. Taste and adjust seasoning as needed. Allow mixture to cool.
  • Preheat oven to 425°F.
  • Remove one pie dough from the fridge; roll into a large circle about 12 inches in diameter. Place in 9 inch pie pan.
  • Add cooled chicken pot pie filling. Roll out second pie crust and place over the filling. Seal edges and make a small slit in the top crust for steam to escape.
  • Whisk 1 egg with 1 tablespoon milk; brush over the top pie crust.
  • Bake for 40-50 minutes or until the top crust is golden brown and filling is bubbly; cover with aluminum foil if browning too quickly.
  • Allow 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 and stored separately in the fridge. You can freeze chicken pot pie before or after baking for up to 3 months.

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 Pot Pie, comfort food, Easy Recipe
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