Description
This classic Chicken Pot Pie recipe features tender, juicy chicken and a medley of vegetables in a creamy, flavorful sauce, all encased in a flaky homemade pie crust. Perfectly baked until golden brown, this comforting dish is ideal for a family meal or special occasion, combining hearty ingredients with traditional cooking methods.
Ingredients
Scale
Pie Crust
- 1 recipe Homemade pie dough, chilled (enough for top and bottom crusts)
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 mixed vegetables (carrots, peas, green beans, corn) (225 g)
Egg Wash
- 1 egg
- 1 tablespoon milk (15 ml)
Instructions
- Cook Chicken: Season the chicken breasts with salt and pepper. Place them in a large saucepan and cover with water. Bring to a simmer and cook just until the chicken is barely cooked through. Remove from water and let cool for a few minutes. Chop into bite-size pieces. Reserve about 1 3/4 cups of the cooking water and discard the rest.
- Make Filling Base: In the same saucepan, add butter, chopped onions, and sliced celery. Cook over medium heat until the vegetables are soft and translucent. Stir in flour, salt, pepper, garlic powder, celery seed, and chicken bouillon paste or cube until combined.
- Add Liquids and Thicken: Slowly pour in the reserved cooking water and milk while stirring continuously. Simmer over medium-low heat until the mixture thickens to a creamy sauce consistency.
- Add Chicken and Vegetables: Stir in the chopped chicken and frozen mixed vegetables. Taste the filling and adjust seasoning with additional salt, pepper, bouillon, or garlic powder if needed. Remove from heat and let the filling cool to prevent the crust from sogging.
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the pie.
- Prepare Bottom Crust: On a lightly floured surface, roll out one portion of your chilled pie dough into a 12-inch circle. Transfer it carefully to a 9-inch pie pan, pressing it to fit the pan evenly.
- Assemble Pie: Pour the cooled chicken filling into the prepared pie crust. Roll out the second portion of dough into a similar 12-inch circle and place it over the filling. Trim any excess dough and seal the edges by crimping them together. Cut a small slit in the center of the top crust to allow steam to escape during baking.
- Apply Egg Wash: Whisk the egg and tablespoon of milk together. Lightly brush this mixture across the top crust to promote a golden, glossy finish.
- Bake: Place the pie in the preheated oven and bake for 40 to 50 minutes, or until the crust is golden brown and the filling is bubbly. If the crust begins to brown too quickly, tent it loosely with aluminum foil to prevent burning.
- Rest and Serve: Remove the pie from the oven and allow it to rest for at least 15 to 20 minutes. This resting period helps the filling to set, making the pie easier to slice and serve.
Notes
- Make sure the filling is cooled before filling the crust to prevent a soggy bottom.
- Use homemade pie crust for best results, but store-bought can be substituted for convenience.
- Adjust vegetables or seasoning as per preference – other veggies like mushrooms or corn can be added.
- Cover the edges with foil if they brown too fast during baking.
- Leftover pie can be stored in the fridge and reheated in the oven for best texture retention.
