Description
This Classic Chicken Pot Pie features tender chicken breast and mixed vegetables enveloped in a creamy, flavorful sauce, all encased in a flaky, golden pie crust. Perfectly baked to a bubbly finish, this comforting homemade dish is a hearty meal ideal for family dinners.
Ingredients
Scale
Filling Ingredients
- 1 pound boneless, skinless chicken breast, cubed
- 1 cup sliced carrots
- 1 cup frozen green peas
- ½ cup sliced celery
- â…“ cup chopped onion
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon celery seed
- 1 ¾ cups chicken broth
- â…” cup milk
Sauce Ingredients
- â…“ cup butter
- â…“ cup all-purpose flour
Pie Crust
- 2 (9-inch) unbaked pie crusts
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) to ensure it’s ready for baking the pot pie later.
- Cook the Chicken and Vegetables: In a saucepan, combine the cubed chicken, sliced carrots, peas, and celery. Add enough water to cover the ingredients fully, bring to a boil, then cook for about 15 minutes until the chicken is cooked through and the vegetables are tender. Drain well and set aside.
- Make the Sauce: Melt the butter in a separate saucepan over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
- Thicken the Sauce: Stir in the flour, salt, black pepper, and celery seed, cooking for 1-2 minutes while stirring constantly to form a roux and eliminate the raw flour taste.
- Add Liquids: Gradually whisk in the chicken broth and milk, ensuring there are no lumps. Simmer the mixture on medium-low heat for 5-10 minutes until the sauce thickens to a creamy consistency. Remove from heat.
- Assemble the Pot Pie: Place one unbaked pie crust into a 9-inch pie dish, pressing it to fit the dish snugly.
- Add Filling: Spread the cooked chicken and vegetable mixture evenly over the crust. Pour the thickened sauce on top, distributing it evenly to coat all filling ingredients.
- Cover and Seal: Place the second pie crust over the filling. Seal the edges by pinching the crusts together and trim any excess dough. Cut several small slits in the top crust to allow steam to escape during baking.
- Bake: Place the assembled pot pie in the preheated oven and bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
- Rest and Serve: Remove the pot pie from the oven and let it rest for about 10 minutes. This resting time allows the filling to set slightly for easier slicing and serving.
Notes
- Ensure the chicken is fully cooked before assembling the pie to avoid any undercooked poultry.
- Cutting slits in the top crust is essential to vent steam and prevent sogginess.
- You can substitute the pie crust with a homemade version or opt for a gluten-free crust if needed.
- Leftovers can be refrigerated for up to 3 days and reheated thoroughly before serving.
- For extra flavor, consider adding fresh thyme or rosemary to the sauce.
