Description
This Easy Chicken Pot Pie Recipe is a comforting classic made from scratch with tender chicken, hearty vegetables, and a creamy savory sauce all enclosed in a flaky, golden pie crust. Perfect for a family meal, this dish combines a rich filling with a crisp crust, baked to perfection in about an hour and twenty minutes.
Ingredients
Scale
Filling Ingredients
- 1 pound skinless, boneless chicken breast halves, cubed
- 1 cup sliced carrots
- 1 cup frozen green peas
- 0.5 cup sliced celery
- 0.333 cup chopped onion
Sauce Ingredients
- 0.333 cup butter
- 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 and prepare ingredients: Gather all ingredients and preheat your oven to 425°F (220°C) so it is 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 them, bring to a boil, and cook for 15 minutes. Then remove from heat and drain well.
- Melt butter and sauté onions: While the chicken cooks, melt the butter in another saucepan over medium heat. Add chopped onion and cook for 5 to 7 minutes until soft and translucent, stirring occasionally to prevent browning.
- Create the roux and season: Stir in the flour, salt, black pepper, and celery seed into the melted butter and onions, forming the base for the creamy sauce.
- Add liquids and thicken: Gradually pour in chicken broth and milk while stirring constantly to avoid lumps. Reduce heat to medium-low and let the sauce simmer for 5 to 10 minutes until it thickens. Remove from heat and set aside.
- Assemble the pie: Place the cooked chicken and vegetable mixture into the bottom pie crust. Pour the thickened sauce evenly over the filling. Cover with the second pie crust, seal edges tightly, trim excess dough, and cut several small slits on top to allow steam to escape.
- Bake the pie: Place the 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 slits.
- Cool and serve: Remove the pie from the oven and let it cool for 10 minutes to allow the filling to set for easier slicing.
- Enjoy your comfort food classic: Serve warm and enjoy a hearty, delicious chicken pot pie made from scratch.
Notes
- You can substitute frozen mixed vegetables instead of just peas for variety.
- Make sure to cut slits on the pie crust top to prevent sogginess inside.
- Letting the pie cool before slicing helps keep the filling intact when serving.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best results.
- Use high-quality chicken broth for a richer flavor in the sauce.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: American
