Description
This classic Chicken Pot Pie recipe combines tender chicken, fresh vegetables, and a creamy sauce baked under a flaky, golden pie crust. Perfect for a comforting homemade meal any time of year.
Ingredients
Scale
Chicken and Vegetables
- 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 (for egg wash)
Instructions
- Preheat the Oven: Preheat your oven to 425 degrees F (220 degrees C) to get it ready for baking the pot pie.
- Cook Chicken and Vegetables: In a saucepan, combine diced chicken, carrots, peas, celery, and potatoes. Add enough water to cover the ingredients and bring to a boil. Let it boil for about 15 minutes until the chicken and vegetables are tender. Remove from heat, drain the water, and set the mixture aside.
- Prepare the Sauce: Using the same saucepan over medium heat, melt butter and cook the chopped onions until they become soft and translucent. Stir in the flour, salt, black pepper, and celery seed to create a roux. Gradually pour in the chicken broth and milk, stirring continuously until the mixture thickens to a creamy consistency. Remove the sauce from heat and set aside.
- Assemble the Pie: Place the cooked chicken and vegetable mixture evenly over the bottom unbaked pie crust. Pour the hot thickened sauce over the filling. Cover with the top pie crust, pinch and seal the edges securely, then trim away any excess dough. Cut several small slits in the top crust to allow steam to escape during baking. Brush the top crust with the beaten egg to achieve a golden finish.
- Bake the Pie: Place the assembled pie in the preheated oven and bake for 30 to 35 minutes, or until the pastry is golden brown and the filling is bubbling around the edges. Once baked, allow the pie to cool for at least 10 minutes before serving to let the filling set.
Notes
- Ensure the slits in the top crust are large enough to allow steam to escape to prevent sogginess.
- You can substitute frozen mixed vegetables if desired.
- For a crispier crust, bake the pie on a lower oven rack.
- Use a meat thermometer to check that chicken reaches an internal temperature of 165°F before assembling if you prefer to cook chicken separately.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
