Description
This homemade Chicken Pot Pie is a comforting classic made with tender chicken, colorful vegetables, and a creamy sauce wrapped in a buttery, flaky crust. Perfect for cozy dinners, family gatherings, or make-ahead meals, this recipe delivers the ultimate comfort food experience.
Ingredients
Scale
- 1 recipe homemade pie dough (2 crusts: top and bottom)
- 1 pound boneless, skinless chicken breasts
- 1/3 cup butter
- 1/2 cup celery, sliced
- 1/3 cup onion, chopped
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon celery seed
- 1/2 teaspoon garlic powder
- 1 teaspoon chicken bouillon paste (or 1 cube)
- 1 cup milk
- 1 3/4 cups reserved chicken broth
- 8 ounces frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 egg
- 1 tablespoon milk (for egg wash)
Instructions
- Season chicken with salt and pepper. Place in a saucepan, cover with water, and simmer until just cooked through. Remove, chop into bite-sized pieces, and reserve 1 ¾ cups of the cooking water.
- In a large pan, melt butter and sauté onions and celery until soft. Stir in flour, salt, pepper, celery seed, garlic powder, and bouillon paste to create a roux.
- Slowly whisk in reserved broth and milk. Stir until the mixture thickens into a creamy sauce.
- Add chopped chicken and frozen vegetables. Stir well and let the filling cool before assembling the pie.
- Preheat oven to 425°F (220°C). Roll out one pie crust and place in a 9-inch pie dish. Pour the cooled filling into the crust.
- Roll out the second crust and place it over the filling. Seal edges, crimp decoratively, and cut small slits in the top to vent steam.
- Whisk together egg and milk, then brush lightly over the top crust for a glossy finish.
- Bake for 40–50 minutes until the crust is golden brown and the filling is bubbling. Tent with foil if the crust browns too quickly.
- Cool for 15–20 minutes before serving to allow the filling to set.
Notes
- Cool the filling before adding it to the crust to avoid sogginess.
- Homemade crust provides better flavor and texture than store-bought.
- Freeze before or after baking for up to 3 months.
- Reheat in the oven at 350°F for 15–20 minutes for best results.
- Substitute turkey or rotisserie chicken for convenience.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 431 kcal
- Sugar: 2 g
- Sodium: 575 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.3 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 19 g
- Cholesterol: 81 mg
Keywords: chicken pot pie, creamy chicken filling, flaky crust, comfort food, homemade pie, easy dinner, savory pie, family meal