Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Easy Chicken Pot Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 52 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings (1 9-inch pie)
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American

Description

This Easy Chicken Pot Pie recipe combines tender chicken, fresh vegetables, and a creamy sauce all baked inside a flaky double crust. It’s a comforting classic that yields 8 generous servings, perfect for family dinners or gatherings. Ready in just over an hour, this homemade pot pie is a satisfying and savory meal.

Ingredients

Filling

  • 1 pound skinless, boneless chicken breast halves, cubed
  • 1 cup sliced carrots
  • 1 cup frozen green peas
  • 0.5 cup sliced celery

Sauce

  • 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

  1. Preheat Oven and Prepare Ingredients: Gather all ingredients and preheat your oven to 425°F (220°C) to ensure it’s hot and ready for baking the pie later.
  2. 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.
  3. Sauté Onion: 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.
  4. 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.
  5. Add Liquids and Thicken Sauce: 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.
  6. Assemble the 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.
  7. Bake the Pie: 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.
  8. Cool Before Serving: 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.
  9. Serve and Enjoy: Serve warm and enjoy a delicious, hearty chicken pot pie made from scratch.

Notes

  • You can substitute frozen mixed vegetables for peas, carrots, and celery for time-saving.
  • Ensure the filling mixture is not too runny before assembling the pie to avoid soggy crust.
  • Let the pie cool slightly to make slicing easier and prevent filling from spilling.
  • Leftovers can be stored covered in the refrigerator for up to 3 days.
  • For a crispier crust, brush the top with an egg wash before baking.

Find it online: https://slsrecipes.com/easy-chicken-pot-pie-recipe-3/