Description
This Creamy Chicken Pot Pie is a comforting classic, featuring tender cooked chicken, peas, and carrots enveloped in a rich, creamy sauce inside a flaky double pie crust. Perfectly baked to golden perfection, it’s an inviting meal that warms the soul and satisfies hearty appetites.
Ingredients
Scale
Filling
- 2 cups cooked chicken, diced
- 1 cup frozen peas and carrots
- 1/2 cup onion, chopped
- 1/4 cup butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon celery seed
- 1 3/4 cups chicken broth
- 2/3 cup milk
Crust
- 2 unbaked pie crusts
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it reaches the ideal temperature for baking the pot pie crust to a golden brown.
- Cook Onions: In a saucepan over medium heat, melt the butter and cook the chopped onions until they become soft and translucent, which will build a flavorful base for the filling.
- Make Sauce: Stir in the flour, salt, black pepper, and celery seed to the onions, creating a roux. Slowly whisk in the chicken broth and milk, then simmer over medium-low heat, stirring frequently until the mixture thickens into a creamy sauce.
- Add Filling Ingredients: Gently fold the cooked chicken, peas, and carrots into the thickened sauce, combining all components evenly. Remove the mixture from heat once fully incorporated.
- Assemble Pie: Place one unbaked pie crust into a 9-inch pie plate. Pour the prepared chicken filling evenly into the crust, spreading it out to the edges.
- Top Crust and Seal: Cover the filling with the second pie crust. Seal the edges securely by pressing them together, then cut small slits in the top crust to allow steam to escape during baking.
- Bake: Bake the assembled pie in the preheated oven for 30-35 minutes, or until the crust is golden brown and crispy.
- Cool and Serve: Allow the pot pie to cool for about 10 minutes before slicing and serving to let the filling set and ensure safe handling.
Notes
- You can substitute fresh vegetables for frozen peas and carrots if preferred; just ensure they’re cooked before adding to the filling.
- To prevent a soggy crust, consider brushing the bottom crust with a thin layer of beaten egg before adding the filling.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven for best texture.
- For added flavor, try incorporating herbs such as thyme or rosemary into the filling sauce.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
