Description
This classic Chicken Pot Pie recipe features a flaky homemade pie crust filled with tender chicken, a medley of vegetables, and a creamy, savory sauce. Perfect for a comforting family meal, it combines simple ingredients into a hearty, satisfying dish baked to golden perfection.
Ingredients
Scale
Pie Dough
- 1 recipe Homemade pie dough, chilled (enough for top and bottom crusts)
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 1 bouillon cube (5 g)
- 1 cup milk (240 ml)
- 8 ounces frozen mixed vegetables (carrots, peas, green beans, corn) (225 g)
Egg Wash
- 1 egg
- 1 tablespoon milk (15 ml)
Instructions
- Cook Chicken: Season the chicken breasts with salt and pepper, then place them in a large saucepan covered with water. Bring to a simmer and cook until just cooked through. Remove the chicken and let it cool slightly before chopping into bite-sized pieces. Reserve 1 3/4 cups of the cooking water for later use and discard the rest.
- Prepare Filling: In the same saucepan, add butter, chopped onions, and sliced celery; cook until soft and translucent. Stir in flour, salt, pepper, garlic powder, chicken bouillon paste, and celery seed. Gradually add the reserved cooking water and milk, stirring constantly. Simmer over medium-low heat until the mixture thickens into a creamy sauce.
- Add Chicken and Vegetables: Mix in the chopped chicken and frozen vegetables. Taste and adjust seasonings with salt, pepper, bouillon, or garlic powder if needed. Allow the filling to cool completely to avoid soggy crust when baking.
- Preheat Oven: Set your oven to 425°F (220°C) and allow it to fully preheat.
- Roll Out Bottom Crust: Roll out one portion of the chilled pie dough into a 12-inch diameter circle on a lightly floured surface. Fit it into a 9-inch pie pan, ensuring it covers the bottom and sides evenly.
- Assemble Pie: Pour the cooled filling into the pie crust. Roll out the second dough portion into a similar sized circle and place it over the filling. Seal the edges of the top and bottom crusts together and crimp if desired. Cut a small slit in the top crust to allow steam to escape during baking.
- Apply Egg Wash: Whisk together one egg with one tablespoon of milk. Brush this mixture thinly over the top crust to promote a golden, glossy finish during baking.
- Bake: Bake the chicken pot pie for 40-50 minutes until the crust is golden brown and the filling is bubbly. If the crust browns too fast, cover it loosely with aluminum foil to prevent burning.
- Rest and Serve: Let the pie cool for 15-20 minutes after baking to allow the filling to set before slicing and serving.
Notes
- Allowing the filling to cool before assembling helps prevent the pie crust from becoming soggy.
- Use a sharp knife to neatly slit the top crust to avoid filling spilling and to let steam escape.
- If using store-bought pie dough, ensure it’s fully thawed and chilled for easier handling.
- You can substitute chicken bouillon paste with store-bought broth for a milder flavor.
- Cover the edges with foil if they brown faster than the rest during baking.
- For extra flavor, consider adding fresh herbs like thyme or parsley to the filling.
