Chicken Pot Pie
User Reviews
5
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Prep Time
50 mins
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Cook Time
1 hr
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Total Time
1 hr 50 mins
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Servings
16
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Calories
245 kcal
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Course
Main Course, Dinner
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Cuisine
American
Chicken Pot Pie
Description
This Chicken Pot Pie features a filling of tender chicken pieces cooked in chicken broth with diced potatoes, carrots, corn, and peas. The vegetables and chicken are combined with a butter-based roux enriched with garlic, onion, celery, and seasoned with salt, pepper, and celery seed. Milk and reserved broth are slowly added to achieve a creamy, thick sauce that coats the filling. Encased in a double pie crust, the filling is baked until golden brown and bubbling. The pie offers a comforting combination of savory chicken flavor, creamy sauce, and flaky pastry.
Serving with a green salad or roasted vegetables complements the richness of the pot pie for a complete meal. The recipe allows for freezing prepared pies, wrapped securely and baked directly from frozen for convenience. Placing a sheet pan below the pie during baking helps catch any drips and keeps the oven clean.
Ingredients
- 1 pound chicken breast boneless, skinless
- 2 bouillon cubes
- 2 potato peeled and cubed
- 1 cup carrot peeled and sliced
- 1 cup corn frozen
- 1 cup green peas frozen
- 1/3 cup butter
- 2-3 cloves garlic minced
- 1/3 cup onion diced
- 1/2 cup celery diced
- 1/3 cup flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon celery seed
- 2/3 cups milk
- 1 egg white
- 1 Perfect Pie Crust Recipe for a two-crust pie (or 2 9-inch Pillsbury unbaked pie crusts
Instructions
- Preheat oven to 375 degrees. Add 3 cups water to a saucepan. Add raw chicken breasts and 2 bouillon cubes. Bring to a boil and simmer for 20 minutes or until chicken is no longer pink in the middle.
- Remove chicken breast from broth and cut into 1/2 inch cubes. Set aside.
- In the same saucepan, add potatoes, carrots, corn, and peas to broth. Bring to a boil for 10-15 minutes or until potatoes are fork-tender. Remove from heat. Place a colander in a large bowl. Drain vegetables into colander and save the chicken broth in the bowl.
- In a large pot over medium heat, sauté garlic, onions and celery in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in 1 3/4 cups of remaining chicken broth (add water if there isn't quite enough broth for 1 3/4 cups) and milk.
- Simmer over medium-low heat until thick (if you like a thinner sauce, add more chicken broth and milk a little at a time until you reach desired consistency). Gently stir in the cooked vegetables and cubed chicken to the sauce. Remove from heat and set aside.
- Place one of the pie crusts in a 9” pie pan. Pour chicken and vegetable filling into the pie crust.
- Lightly moisten the outside rim of the pie crust by dipping your finger in water and "painting" around the edge of the crust. This will help to seal in the juices so it doesn't make a mess in your oven.*
- Place the top crust over the pie. Trim off any excess dough of the top crust that comes over the edge of the pie tin with a butter knife. Seal the top crust to the bottom crust by crimping the edge as shown.
- Cut small slits in the top of the crust in a decorative pattern.
- In a small bowl, whisk egg white until it is foamy. Using a pastry brush, brush the top of the pie with the egg white.
- Bake for about 35-40 minutes or until the crust is golden brown.
Notes
- Place a cookie sheet or foil on the rack beneath the pie to catch filling drips during baking.
- This pie can be assembled and frozen. Freeze until firm, then wrap tightly and store up to three months.
- When baking from frozen, brush the crust with egg wash and bake about 45 minutes until browned and bubbling.
- Serve with a green salad or roasted vegetables for a balanced dinner.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 245 kcal
% Daily Value*
| Calories | 245kcal | 12% |
| Carbohydrates | 22g | 7% |
| Protein | 17g | 34% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 59mg | 20% |
| Sodium | 558mg | 23% |
| Potassium | 650mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 3125IU | 63% |
| Vitamin C | 17.3mg | 19% |
| Calcium | 59mg | 6% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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