Description
This classic Chicken Pot Pie features tender chicken breasts, a medley of frozen vegetables in a creamy savory filling, all encased in a flaky homemade pie crust. Perfect for a comforting meal that brings warmth and nostalgia to your table.
Ingredients
Scale
Pie Dough
- 1 recipe Homemade pie dough, chilled (makes 2 crusts for top and bottom)
Filling
- 1 pound boneless skinless chicken breasts
- 1/3 cup butter (75 g)
- 1/2 cup celery, sliced (50 g)
- 1/3 cup onion, chopped (45 g)
- 1/3 cup all-purpose flour (40 g)
- 1/2 teaspoon salt (2.5 g)
- 1/4 teaspoon freshly ground black pepper (0.5 g)
- 1/4 teaspoon celery seed (0.5 g)
- 1/2 teaspoon garlic powder (1.5 g)
- 1 teaspoon chicken bouillon paste (or 1 bouillon cube) (5 g)
- 1 cup milk (240 ml)
- 8 ounces frozen veggies (mix of carrots, peas, green beans, and corn) (225 g)
Glaze
- 1 egg
- 1 tablespoon milk (15 ml)
Instructions
- Prepare the Pie Dough: Use the homemade pie dough recipe to prepare and chill two crusts, one for the bottom and one for the top of the pie.
- Cook the Chicken: Boil or poach the boneless skinless chicken breasts until cooked through, then shred or dice them into bite-sized pieces.
- Sauté Vegetables: In a large skillet, melt the butter over medium heat. Add sliced celery and chopped onion; sauté until softened and translucent, about 5 minutes.
- Make the Sauce: Sprinkle the all-purpose flour over the sautéed vegetables, stirring constantly to form a roux. Cook for 1-2 minutes without browning. Stir in salt, black pepper, celery seed, and garlic powder.
- Add Liquid Ingredients: Gradually whisk in the milk and chicken bouillon paste, continuing to stir until the sauce thickens and becomes creamy.
- Add Chicken and Vegetables: Stir in the shredded chicken and frozen mixed vegetables. Cook the mixture a few minutes until the vegetables are heated through and the filling is well combined. Remove from heat.
- Assemble the Pie: Roll out one dough crust and place it in the bottom of a pie dish. Pour the chicken and vegetable filling into the crust. Cover with the second rolled-out pie dough.
- Prepare Egg Wash: Beat the egg with 1 tablespoon of milk, and brush this mixture evenly over the top crust to promote browning.
- Vent and Bake: Cut slits in the top crust to allow steam to escape. Bake in a preheated oven at 375°F (190°C) for 40-45 minutes or until the crust is golden brown and the filling is bubbly.
- Cool and Serve: Allow the pot pie to cool for 10-15 minutes before slicing to let the filling set. Serve warm and enjoy.
Notes
- Using homemade pie dough enhances flavor and flakiness but store-bought dough can be a quick alternative.
- You can substitute chicken bouillon paste with a bouillon cube or chicken broth to adjust flavor.
- Ensure the filling is thickened sufficiently to avoid soggy crusts.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
Keywords: Chicken pot pie, homemade pie crust, comfort food, chicken recipe, creamy chicken pie