Chicken Pot Pie

This traditional Chicken Pot Pie recipe is easy to make, with a buttery, flaky pie crust and creamy chicken and vegetable filling.

Prep time: PT30M

Cook time: PT60M

Total time: PT90M

Rating

4.99 stars (1056 reviews)

Keywords

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Ingredients

1 recipe Homemade pie dough (, chilled (our recipes makes 2 crusts, needed for this recipe; one for the top, and one for the bottom))
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 more to taste (or substitute 1 bouillon cube) (5 g))
1 cup milk ((240 ml))
8 ounces frozen veggies ((mix of carrots, peas, green beans, and corn) (225 g))
1 egg
1 tbsp milk ((15 ml))

Cuisine

American

Steps

Cook Chicken: Season chicken with salt and pepper. Add the chicken to a large saucepan and cover it with water. Bring it to a simmer and cook until it's just barely cooked through then remove the chicken to a plate. Allow it to cool for a few minutes before chopping into bite-size pieces. Reserve about 1 3/4 cups of the water in a measuring cup, and discard the rest.
Chicken Pot Pie Filling: Add onions, celery and butter to the saucepan and cook for a few minutes, until soft and translucent. Stir in the flour, salt, pepper, garlic powder, bullion paste and celery seed. Slowly stir in the reserved water and milk. Simmer over medium-low heat until thick.
Add chopped chicken and frozen vegetables. Taste and season with more salt, pepper, bouillon or garlic powder if needed. Allow mixture to cool (so that's it's not hot when poured into the pie crust).
Preheat oven to 425 degrees F.
Roll out bottom pie crust: Remove one pie dough from the fridge and place on lightly floured counter. Use a rolling pin to roll dough into a large circle, about 12 inches in diameter. Place in 9 inch pie pan.
Assemble: Add cooled chicken pot pie filling. Roll out second pie crust and place over the top of the filling. Seal edges of the two crusts together and crimp them, if desired. Use a sharp knife to make a small slit in the top pie crust to allow steam to escape.
Egg wash: Whisk 1 egg with 1 tablespoon milk and brush a very thin layer over the top pie crust before baking.
Bake for 40-50 minutes, or until the top crust is golden brown and filling is bubbly. If you find the pie crust is browning too quickly, cover it with a piece of aluminum foil.
Rest and serve: Allow chicken pot pie to cool for at least 15-20 minutes before serving, to allow it to set up.

Nutitrion

Serving Size: 1 serving
Calories: 431 kcal
Carbohydrates: 35 g
Protein: 19 g
Fat: 24 g
Saturated Fat: 10 g
Trans Fat: 0.3 g
Cholesterol: 81 mg
Sodium: 575 mg
Sugar: 2 g
Unsaturated Fat: 11 g

Reviews

Felicia Murray on 2024-01-29 (5 stars):
The BEST chicken pot pie! My husband had thirds, kids loved it. This is my first time making pot pie. The roux set up beautifully! I omitted the peas and green beans, added chopped broccoli and a potato instead. Used store bought refrigerated crust, and it worked perfectly. Did not take as long as I expected. Easy for any day of the week. Thanks for this recipe!