Chicken Pot Pie
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
8 servings
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Course
Main Course
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Cuisine
American
Chicken Pot Pie
Description
The Chicken Pot Pie starts by pre-baking the bottom crust briefly to help prevent sogginess. Meanwhile, raw chicken and vegetables are boiled until the chicken is cooked through and the vegetables are softened. The cooking water is drained and set aside. A roux is prepared by melting butter and cooking onions, then stirring in flour and seasonings before gradually adding chicken broth and milk to create a thick sauce.
The sauce is combined with the cooked chicken and vegetables to form the filling. This mixture is poured into the partially baked crust, then topped with the second crust which is sealed and vented with slits to allow steam to escape during baking. The pie bakes at a high temperature until the crust is golden and the filling is heated through.
This pot pie delivers a classic balance of flaky pastry with a hearty, creamy chicken and vegetable filling. It can be served as a satisfying dinner featuring familiar flavors and textures. Preparing the filling and crust separately ensures a flaky crust and flavorful filling.
Ingredients
- 1 pound chicken breast skinless, boneless, cubed
- 1/2 /2 cup celery sliced
- 1 cup carrot sliced
- 1 cup peas frozen
- 1/3 /3 cup butter
- 1/3 /3 cup onion chopped
- 1/3 /3 cup all-purpose flour
- 1/2 /2 teaspoon salt
- 1/4 /4 teaspoon black pepper
- 1/4 /4 teaspoon celery seed
- 1¾ cups chicken broth
- 2/3 /3 cup milk
- 2 (9-inch) pie crust store bought or homemade, unbaked
Instructions
- Preheat oven to 425 degrees F (220 degrees C.)
- Place one of the crusts in the bottom of a deep dish pie pan and prick with a fork. I like to slightly bake the bottom crust before filling the pie so it isn't soggy. Just bake for 5 minutes.
- In a large pot, combine the raw chicken, carrots, peas, celery. Add water to cover and boil for 15 minutes. Remove from heat, drain into a bowl and set aside chicken mixture.
- In the saucepan over medium heat, melt butter and cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and combine with the chicken, carrots, peas, and celery mixture in a large pot or bowl (I use the pot that I boiled the chicken in).
- Place the chicken filling on top of the bottom crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
- Bake in the preheated oven for 25 to 30 minutes on a baking sheet, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
User Reviews
Overall Rating
4.8
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