Description
This classic Chicken Pot Pie recipe features tender, juicy chicken and a medley of vegetables in a creamy, flavorful sauce, all encased in a flaky, homemade pie crust. Perfect for a comforting family dinner, it combines a rich blend of herbs and spices with buttery pie dough for a satisfying and hearty meal.
Ingredients
Scale
Pie Dough
- 1 recipe Homemade pie dough, chilled (makes 2 crusts, needed for this recipe; one for the top, and one for the 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 substitute 1 bouillon cube) (5 g)
- 1 cup milk (240 ml)
- 8 ounces frozen vegetables (a mix of carrots, peas, green beans, and corn) (225 g)
Egg Wash
- 1 egg
- 1 tbsp milk (15 ml)
Instructions
- Prepare Pie Dough: Roll out half of the chilled homemade pie dough to fit your pie plate. Line the pie plate with this dough, ensuring it covers the bottom and sides evenly.
- Cook Chicken: Dice the chicken breasts into bite-sized pieces. In a large skillet over medium heat, melt butter and sauté diced chicken until cooked through and lightly browned, about 5-7 minutes. Remove chicken and set aside.
- Sauté Vegetables: In the same skillet, add celery and onion; cook until softened, about 3-5 minutes.
- Make Roux: Sprinkle flour over the sautéed vegetables. Stir constantly and cook for 2-3 minutes to eliminate the raw flour taste, forming a roux.
- Add Seasonings and Liquids: Stir in salt, pepper, celery seed, garlic powder, and chicken bouillon paste. Gradually whisk in milk until smooth. Cook, stirring frequently, until the sauce thickens, about 5-7 minutes.
- Combine Filling: Return the cooked chicken to the skillet. Add frozen mixed vegetables and stir well to combine all ingredients evenly. Remove from heat.
- Fill Pie: Pour the chicken and vegetable filling into the prepared pie crust.
- Top Crust: Roll out the remaining pie dough and place over the filling. Trim any excess dough and crimp edges to seal. Cut slits on top crust to allow steam to escape during baking.
- Apply Egg Wash: Beat the egg with 1 tablespoon milk, then brush this mixture over the top crust to give it a golden brown finish.
- Bake Pie: Preheat oven to 375°F (190°C). Bake the pot pie uncovered for 40-45 minutes or until the crust is golden and filling is bubbly.
- Cool and Serve: Let the pot pie cool for 10-15 minutes before slicing to allow the filling to set. Serve warm for best flavor.
Notes
- For a shortcut, use pre-cooked rotisserie chicken instead of raw chicken breasts.
- You can substitute frozen mixed vegetables with fresh vegetables if preferred, but adjust cooking time accordingly.
- Ensure to vent the top crust to prevent sogginess and allow steam to escape.
- Double the recipe to make two pies and freeze one for a future meal.
- Use low-sodium chicken bouillon to reduce salt content if desired.
Keywords: Chicken pot pie, homemade pie crust, comfort food, creamy chicken pie, classic pot pie