Description
A classic homemade Chicken Pot Pie recipe featuring tender chicken, mixed vegetables, and a creamy savory sauce baked inside a flaky double pie crust. Perfect comfort food for any occasion.
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 Finishing
- 2 (9 inch) unbaked pie crusts
- 1 egg, beaten (for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 425 degrees F (220 degrees C) to prepare for baking the pie later.
- Cook Vegetables and Chicken: In a saucepan, combine diced chicken, carrots, peas, celery, and potatoes. Add water to cover the ingredients and bring to a boil. Cook for 15 minutes until the chicken is cooked through and vegetables are tender. Drain and set aside.
- Make Sauce: In the same saucepan over medium heat, melt butter and cook onions until soft and translucent. Stir in the flour, salt, black pepper, and celery seed to form a roux. Gradually add chicken broth and milk while stirring constantly. Simmer on medium-low heat until the sauce thickens into a creamy consistency. Remove from heat.
- Assemble Pie: Place the chicken and vegetable mixture into the bottom pie crust. Pour the hot creamy sauce evenly over the filling. Cover with the second pie crust, seal the edges securely, and trim off any excess dough. Cut several small slits in the top crust to allow steam to escape during baking. Brush the top crust with beaten egg for a golden finish.
- Bake: Place the assembled pie in the preheated oven and bake for 30 to 35 minutes, or until the crust is golden brown and the filling is bubbling. Once baked, remove the pie from the oven and let it cool for about 10 minutes before serving.
Notes
- Use cooked leftover chicken to speed up preparation if desired.
- For a crispier crust, chill the assembled pie in the refrigerator for 15-20 minutes before baking.
- Feel free to substitute vegetables based on preference, such as adding mushrooms or corn.
- Make sure to cut slits on top crust to prevent sogginess caused by steam build-up.
- If using frozen peas, no need to thaw them before boiling with other ingredients.
