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Easy Chicken Pot Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 30 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 8 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Description

This Easy Chicken Pot Pie recipe offers a comforting, homemade classic filled with tender chicken, vibrant vegetables, and a creamy sauce encased in a flaky, golden pie crust. Perfect for a family meal, this dish combines simple ingredients with straightforward steps to deliver a hearty and satisfying entrée baked to perfection.

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

Sauce and 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

  1. Preheat 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. Melt butter and 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.
  4. Create the roux and season: 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: 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 and serve: 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. Enjoy your comfort food classic: Serve warm and enjoy a delicious, hearty chicken pot pie made from scratch.

Notes

  • Make sure to seal the edges of the pie crust well to prevent the filling from leaking during baking.
  • Letting the pie cool for 10 minutes before slicing helps the filling to set for cleaner slices.
  • You can customize the vegetable mix by adding mushrooms or potatoes according to your preference.
  • For a more golden top crust, you can brush it lightly with an egg wash before baking.
  • Use fresh or frozen vegetables depending on what’s available, but adjust cooking times accordingly.

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