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Chicken Pot Pie

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3.8 from 2 reviews

This classic American Chicken Pot Pie recipe features a flaky, buttery homemade pie crust filled with a creamy mixture of tender chicken, vegetables, and savory seasonings. Perfect for a comforting main course, it’s a timeless dish that’s both flavorful and satisfying.

Ingredients

Pie Crust

  • 1 recipe Homemade pie dough, chilled (enough for 2 crusts: one top and one bottom)

Filling

  • 1 pound boneless skinless chicken breasts
  • 1/3 cup butter (75 g)
  • 1/2 cup celery, sliced (50 g)
  • 1/3 cup onion, chopped (45 g)
  • 1/3 cup all-purpose flour (40 g)
  • 1/2 teaspoon salt (2.5 g)
  • 1/4 teaspoon freshly ground black pepper (0.5 g)
  • 1/4 teaspoon celery seed (0.5 g)
  • 1/2 teaspoon garlic powder (1.5 g)
  • 1 teaspoon chicken bouillon paste or 1 bouillon cube (5 g)
  • 1 cup milk (240 ml)
  • 8 ounces frozen mixed vegetables (carrots, peas, green beans, corn) (225 g)

Egg Wash

  • 1 egg
  • 1 tablespoon milk (15 ml)

Instructions

  1. Cook Chicken: Season the chicken breasts with salt and pepper. Place them in a large saucepan and cover with water. Bring to a simmer and cook until just barely cooked through. Remove chicken to a plate and let cool for a few minutes, then chop into bite-sized pieces. Reserve about 1 3/4 cups of the cooking water and discard the rest.
  2. Prepare Filling: In the same saucepan, add butter, chopped onions, and sliced celery. Cook over medium heat until the vegetables are soft and translucent. Stir in the flour, salt, pepper, garlic powder, chicken bouillon paste, and celery seed to create a roux. Gradually whisk in the reserved cooking water and milk, stirring continuously until the mixture thickens to a creamy consistency.
  3. Add Chicken and Vegetables: Stir the chopped cooked chicken and frozen mixed vegetables into the thickened sauce. Taste and adjust seasonings with additional salt, pepper, bouillon, or garlic powder if necessary. Remove from heat and allow the filling to cool to prevent the pie crust from becoming soggy.
  4. Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the pot pie.
  5. Roll Out Bottom Crust: On a lightly floured surface, roll out one portion of the chilled pie dough into a 12-inch circle. Transfer it carefully into a 9-inch pie pan, pressing gently to fit the shape.
  6. Assemble Pie: Pour the cooled chicken and vegetable filling into the pie crust-lined pan. Roll out the second dough portion into a 12-inch circle and place it over the filling. Seal the edges by pressing together and crimping as desired. Cut a small slit or vent in the top crust to allow steam to escape during baking.
  7. Apply Egg Wash: In a small bowl, whisk together the egg and tablespoon of milk. Lightly brush this egg wash over the top crust for a golden, shiny finish when baked.
  8. Bake: Place the assembled pot pie in the preheated oven and bake for 40 to 50 minutes, or until the crust is golden brown and the filling is bubbly. If the crust browns too quickly, cover the edges with foil to prevent burning.
  9. Rest and Serve: Once baked, remove the pot pie from the oven and let it cool for 15 to 20 minutes to allow the filling to set. Slice and serve warm for a hearty and comforting meal.

Notes

  • Make Ahead: The chicken filling and pie crust can be prepared up to two days in advance and stored separately in the refrigerator. Alternatively, assemble the entire pie a day before baking for convenience.
  • Freezing: The chicken pot pie can be frozen before or after baking. Wrap tightly with aluminum foil and freeze for up to 3 months. Thaw overnight in the refrigerator before baking or reheating.

Find it online: https://bitezly.com/chicken-pot-pie/