Description
This Easy Chicken Pot Pie recipe combines tender chicken, fresh vegetables, and a rich, creamy sauce all baked inside a flaky, golden pie crust. Perfect for a comforting family meal, this dish offers a delightful balance of savory flavors and a satisfying texture.
Ingredients
Chicken and Vegetables
- 1 pound skinless, boneless chicken breast halves, cubed
- 1 cup sliced carrots
- 1 cup frozen green peas
- 0.5 cup sliced celery
Pie Filling
- 0.333 cup butter
- 0.333 cup chopped onion
- 0.333 cup all-purpose flour
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon celery seed
- 1.75 cups chicken broth
- 0.666 cup milk
Pie Crust
- 2 (9 inch) unbaked pie crusts
Instructions
- Preheat Oven: Gather all ingredients and preheat your oven to 425°F (220°C) to ensure it’s hot and ready for baking the pie later.
- Cook Chicken and Vegetables: In a saucepan, combine the cubed chicken, sliced carrots, peas, and celery. Add enough water to cover the ingredients and bring to a boil. Allow to boil for 15 minutes, then remove from heat and drain well.
- Sauté Onions: While the chicken cooks, melt the butter in another saucepan over medium heat. Add the chopped onion and cook until soft and translucent, about 5 to 7 minutes, stirring occasionally to avoid browning.
- Make the Roux: Stir the all-purpose flour, salt, black pepper, and celery seed into the melted butter and onions. This forms the base for the creamy filling sauce.
- Add Liquids: Gradually pour in the chicken broth and milk while stirring constantly to avoid lumps. Reduce the heat to medium-low and let the mixture simmer until it thickens, about 5 to 10 minutes. Remove from heat once thickened and set aside.
- Assemble Pie: Place the cooked chicken and vegetable mixture into the bottom pie crust. Pour the thickened broth sauce evenly over the filling. Cover with the second pie crust, sealing the edges tightly. Trim off any excess dough and cut several small slits in 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, until the crust is golden brown and the filling is bubbling through the vents.
- Cool: Remove the pie from the oven and allow it to cool for 10 minutes before slicing and serving to let the filling set slightly for easier cutting.
- Serve: Serve warm and enjoy a delicious, hearty chicken pot pie made from scratch.
Notes
- Ensure all steam vents are cut on the top crust to prevent sogginess.
- Use fresh or frozen peas; fresh peas might require a slightly longer boiling time.
- For crispier crust, consider brushing the top with an egg wash before baking.
- Letting the pie cool before slicing helps maintain serving portions and prevents filling from spilling out.
- Leftovers can be refrigerated for up to 3 days and reheated before serving.
