Description
This classic homemade Chicken Pot Pie features tender cubed chicken breast, fresh carrots, peas, and celery in a creamy sauce, all encased in a flaky double pie crust. It’s a comforting, hearty dish perfect for family dinners.
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
- 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
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. Add enough water to cover the ingredients and bring to a boil. Allow to boil for 15 minutes, then remove from heat and drain well.
- Melt butter and sauté onions: While the chicken cooks, melt the butter in another saucepan over medium heat. Add the chopped onion and cook until soft and translucent, about 5 to 7 minutes, stirring occasionally to avoid browning.
- Create the roux and season: Stir the all-purpose flour, salt, black pepper, and celery seed into the melted butter and onions. This forms the base for the creamy filling sauce.
- Add liquids and thicken: Gradually pour in the chicken broth and milk while stirring constantly to avoid lumps. Reduce the heat to medium-low and let the mixture simmer until it thickens, about 5 to 10 minutes. Remove from heat once thickened and set aside.
- Assemble the pie: Place the cooked chicken and vegetable mixture into the bottom pie crust. Pour the thickened broth sauce evenly over the filling. Cover with the second pie crust, sealing the edges tightly. Trim off any excess dough and cut several small slits in the top crust to allow steam to escape during baking.
- Bake the pie: Place the assembled 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 a delicious, hearty chicken pot pie made from scratch.
Notes
- This chicken pot pie is a comfort food classic made from scratch using wholesome ingredients including fresh vegetables and tender chicken breast.
- Allow the pie to cool slightly before cutting to avoid the filling spilling out.
- Use refrigerated pie crusts for convenience, or make your own flaky crust for added flavor.
- You can substitute frozen mixed vegetables for carrots, peas, and celery to save prep time.
- For a dairy-free version, substitute milk and butter with plant-based alternatives.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 412 kcal
- Sugar: 3 g
- Sodium: 517 mg
- Fat: 24 g
- Saturated Fat: 9 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 55 mg
