Chicken Pot Pie
User Reviews
5
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Prep Time
30 mins
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Cook Time
1 hr
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Total Time
1 hr 30 mins
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Servings
8
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Calories
431 kcal
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Course
Main Course
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Cuisine
American
Chicken Pot Pie
Description
The Chicken Pot Pie recipe starts by simmering boneless, skinless chicken breasts seasoned simply with salt and pepper, then chopping the cooked chicken into bite-sized pieces. Onions, celery, and butter are cooked until translucent and tender, then flour and seasonings (salt, pepper, garlic powder, chicken bouillon paste, celery seed) are added to form a roux. Slowly adding the reserved chicken poaching water and milk creates a thick, creamy sauce that coats the chicken and vegetables well.
Frozen mixed vegetables provide a blend of carrots, peas, green beans, and corn, adding color and sweetness to the dish. The filling is cooled before being poured into the prepared bottom pie crust. A second crust is rolled and placed atop the filling, then brushed with an egg and milk wash which helps it brown beautifully in the oven.
Baked at 425°F, the pie crust turns golden while the filling thickens and flavors meld. The result is a texturally satisfying pie with crisp crust contrasting the creamy, savory filling. This chicken pot pie suits family dinners and leftovers can be refrigerated or frozen for future meals.
Make-ahead instructions allow preparing the filling and crust a day or two before baking, or assembling and freezing the whole pie beforehand. When freezing, proper wrapping maintains quality up to 3 months. Thawing overnight in the refrigerator before baking yields the best results for reheated pies.
Ingredients
- 1 recipe pie dough chilled (our recipes makes 2 crusts, needed for this recipe; one for the top, and one for the bottom, homemade
- 1 pound chicken breast boneless skinless
- 1/3 cup butter
- 1/2 cup celery , sliced
- 1/3 cup onion , chopped
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper freshly ground
- 1/4 teaspoon celery seed
- 1/2 teaspoon garlic powder
- 1 teaspoon chicken bouillon paste , or more to taste (or substitute 1 bouillon cube)
- 1 cup milk
- 8 ounces mixed vegetables mix of carrots, peas, green beans, and corn, frozen
- 1 egg
- 1 tbsp milk
Instructions
- 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.
Notes
- The chicken filling and pie crust can be prepared a day or two in advance and stored separately in the refrigerator.
- The entire assembled chicken pot pie can be frozen before or after baking; wrap well with aluminum foil for up to 3 months.
- Thaw frozen pies completely overnight in the refrigerator before baking as directed for best texture and even cooking.
- Use an egg wash (egg mixed with milk) on the top crust to encourage golden browning during baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 431 kcal
% Daily Value*
| Calories | 431kcal | 22% |
| Carbohydrates | 35g | 12% |
| Protein | 19g | 38% |
| Fat | 24g | 37% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 81mg | 27% |
| Sodium | 575mg | 24% |
| Potassium | 413mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 1805IU | 36% |
| Vitamin C | 4mg | 4% |
| Calcium | 72mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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