Description
A comforting and classic chicken pot pie recipe featuring tender chicken, hearty vegetables, and a creamy sauce encased in a flaky, golden pie crust. Perfect for a hearty family meal.
Ingredients
Scale
Filling
- 1 pound boneless, skinless chicken breast, cubed
- 1 cup sliced carrots
- 1 cup frozen green peas
- ½ cup sliced celery
Sauce
- â…“ cup butter
- â…“ cup chopped onion
- â…“ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon celery seed
- 1 ¾ cups chicken broth
- â…” cup milk
Pie Crust
- 2 (9-inch) unbaked pie crusts
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) to ensure it reaches the correct temperature by the time your pot pie is assembled.
- Cook the Chicken and Vegetables: In a saucepan, combine the cubed chicken, sliced carrots, frozen peas, and celery. Add enough water to cover the ingredients, bring to a boil, and let it cook for about 15 minutes until the chicken is cooked through and vegetables are tender. Drain and set aside.
- Make the Sauce: Melt butter in a separate saucepan over medium heat. Add the chopped onion and sauté until softened, approximately 5 to 7 minutes. This will create a flavorful base.
- Add Flour and Seasonings: Stir in the all-purpose flour, salt, black pepper, and celery seed. Continue cooking and stirring for 1 to 2 minutes to form a roux, which helps thicken the sauce.
- Incorporate Liquids: Gradually whisk in the chicken broth and milk, stirring constantly to avoid lumps. Let the mixture simmer on medium-low heat until it thickens into a creamy sauce, about 5 to 10 minutes. Remove from heat.
- Assemble the Pot Pie: Place one unbaked pie crust into a 9-inch pie dish. Evenly spread the cooked chicken and vegetable mixture over the crust. Pour the thickened sauce on top, ensuring everything is well coated.
- Top with Second Crust: Cover the filling with the second pie crust. Seal the edges by pressing and trimming any excess dough. Cut several small slits into the top crust to allow steam to escape during baking.
- 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 around the edges.
- Rest and Serve: Once baked, let the pot pie rest for about 10 minutes before slicing and serving to allow the filling to set properly.
Notes
- Ensure that the pie crust edges are sealed well to prevent leakage of the filling while baking.
- You can add other vegetables like mushrooms or potatoes for extra flavor and texture.
- Use a glass pie dish if possible for even baking and easy monitoring of the crust color.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best results.
- Letting the pie rest before serving helps prevent the filling from being too runny.
