Description
This Easy Chicken Pot Pie recipe offers a comforting classic filled with tender chicken, fresh vegetables, and a creamy sauce enclosed in a flaky golden crust. Perfect for a hearty family meal, it combines simple ingredients with straightforward steps to create a delicious homemade pot pie.
Ingredients
Scale
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
- 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.
- Cook chicken and vegetables: In a saucepan, combine the cubed chicken, sliced carrots, peas, and celery with enough water to cover. Bring to a boil and let it cook for 15 minutes. Remove from heat and drain the mixture well.
- Melt butter and sauté onions: In another saucepan over medium heat, melt the butter. Add the chopped onion and cook for 5 to 7 minutes until soft and translucent, stirring occasionally to prevent browning.
- Create the roux and season: Stir the all-purpose flour, salt, black pepper, and celery seed into the melted butter and onions. This will form the base of the creamy filling sauce.
- Add liquids and thicken: Gradually pour in the chicken broth and milk while stirring continuously to avoid lumps. Reduce heat to medium-low and simmer until the mixture thickens, about 5 to 10 minutes. 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, sealing the edges well. Trim excess dough and cut several small slits in the top crust to release steam during baking.
- 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 vents.
- 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.
- Enjoy your comfort food classic: Serve warm and enjoy this delicious, hearty chicken pot pie made from scratch.
Notes
- Ensure the chicken and vegetables are well drained before adding the sauce to prevent a watery filling.
- For a flakier crust, consider brushing the top crust with an egg wash before baking.
- If preferred, substitute frozen peas with fresh peas in season.
- Leftover chicken pot pie can be refrigerated for up to 3 days and reheated in the oven.
