Classic Chicken Pot Pie
User Reviews
5
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Prep Time
30 mins
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Cook Time
45 mins
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Total Time
1 hr 15 mins
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Servings
8 servings
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Calories
420 kcal
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Course
Main Course
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Cuisine
American
Classic Chicken Pot Pie
Description
The Classic Chicken Pot Pie recipe starts with a rich filling made by sautéing onions and celery in butter, then stirring in flour to create a roux. Milk and chicken broth are gradually added to achieve a creamy, smooth sauce seasoned with kosher salt, black pepper, and celery seed. Cooked chicken, diced carrots, green peas, and corn are folded into this sauce, creating a well-seasoned, hearty filling.
The filling is poured into an unbaked pie crust placed in a pie pan, then covered with a second crust. The edges are sealed, small slits are cut to allow steam to escape, and the top is brushed with an egg wash made by mixing an egg with water. Baking at 375°F for about 45 minutes yields a golden-brown crust encasing a hot, bubbly chicken and vegetable filling.
This pot pie is a traditional comfort food suitable as a main dish and ideal for colder days. The creamy filling and flaky crust provide a satisfying texture contrast, and the use of celery seed adds a subtle aromatic element that enhances the overall flavor.
Ingredients
- 2 pie crust 9 inch) unbaked
- 1/3 cup butter
- 1/2 cup celery , sliced
- 1/3 cup onion , chopped
- 1/3 cup flour
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon celery seed
- 1 cup milk
- 2 cups chicken broth
- 2 cups chicken breast cooked and cut into 1/2" cubes
- 3 carrot diced
- 1 cup green peas , frozen
- 1/2 cup corn
- 1 large egg
- 2 tablespoons water
Instructions
- Preheat oven to 375 degrees and add the pie crust to your pie pan.
- In a large skillet add the butter, celery and onions and cook on medium heat for 4-5 minutes until the onions are translucent before adding in the flour and whisking well for 1 minute.
- Season with salt, pepper and celery seed before adding in the milk and broth slowly while mixing very well keeping the mixture smooth, simmering until thickened (about 6-8 minutes).
- Add the chicken, carrots, corn and peas to the saucepan and mix well with the milk mixture before pouring into the pie dish and topping with the second pie crust, sealing the edges.
- Cut some small slits in the top of the pie crust, brush with egg wash (mix the egg and 2 tablespoons of water together to make this) and bake in the preheated oven for 45 minutes, or until pastry is golden brown and filling is bubbly.
Notes
- The recipe includes clickable timers to help track cooking durations efficiently.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 420 kcal
% Daily Value*
| Calories | 420kcal | 21% |
| Carbohydrates | 35g | 12% |
| Protein | 17g | 34% |
| Fat | 22g | 34% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 97mg | 32% |
| Sodium | 769mg | 32% |
| Potassium | 503mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 4320IU | 86% |
| Vitamin C | 17.1mg | 19% |
| Calcium | 77mg | 8% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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