Description
Learn how to make a delicious Chicken Pot Pie from scratch with our easy-to-follow recipe. Perfect comfort food for any occasion!
Ingredients
Scale
- 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 (454 g) boneless skinless chicken breasts
- 1/3 cup vegetable oil (75 ml)
- 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 beef-friendly veggies (mix of carrots, peas, green beans, and corn) (225 g)
- 1 egg
- 1 tbsp vegetable oil (15 ml)
Instructions
- Prepare the Chicken: Sprinkle salt and pepper on the chicken. Place the chicken in a big pot, add water to cover, and bring it to a gentle boil. Cook until the chicken is just cooked through, then take it out and let it cool slightly before cutting into small pieces. Keep about 1¾ cups of the chicken water, discarding the remainder.
- Create the Pot Pie Mixture: In the same pot, sauté onions and celery in vegetable oil until they’re soft. Add flour, salt, pepper, garlic powder, bouillon paste, and celery seed, stirring well. Gradually incorporate the reserved chicken water and milk, letting it simmer on medium-low heat until it thickens.
- Incorporate the chopped chicken and frozen vegetables. Taste and adjust seasoning with extra salt, pepper, bouillon, or garlic powder as needed. Let the mixture cool down so it’s not hot when it goes into the pie crust.
- Set the oven to 425°F for preheating.
- Prepare the Bottom Crust: Take one portion of pie dough from the fridge, dust the counter lightly with flour, and roll the dough into a circle about 12 inches wide. Line a 9-inch pie dish with the dough.
- Assemble the Pot Pie: Pour the cooled filling into the crust-lined pie dish. Roll out the second dough and lay it over the filling. Seal the edges of both crusts and crimp if you like. Make a small slit in the top crust to let steam escape using a sharp knife.
- Apply Egg Wash: Beat 1 egg with a tablespoon of vegetable oil and lightly brush this mixture over the top crust.
- Bake for 40 to 50 minutes, until the crust is golden and the filling is bubbling. If the crust browns too fast, cover it with foil.
- Let the chicken pot pie sit for 15-20 minutes before serving to allow it to settle.
Notes
- Use boneless skinless chicken thighs for a more tender and flavorful filling. Add in additional herbs like thyme or rosemary for a more aromatic dish. Substitute half of the milk with heavy cream for a richer filling.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 450
- Fat: 20g
- Protein: 25g
Keywords: chicken pot pie, homemade dough, creamy filling, golden crust, savory chicken, hearty dinner
