Warm up your kitchen with the comforting aroma of homemade Chicken Pot Pie! This classic dish combines tender chicken with a creamy filling and flaky crusts that are sure to please everyone at the table.
Tips for Success
Don’t rush the cooling process of the filling; it makes a big difference in keeping your pie crust crispy! Remember, the flavors blend beautifully as it rests. Trust me, you’ll love it!
Favorite Parts
The buttery crust paired with the savory filling is a match made in heaven. And that golden brown top? Absolutely irresistible!
Ingredients
- Homemade pie dough:
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Instructions
- Cook Chicken:
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Step 1- 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:
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Step 2- Filling Preparation: 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 Chicken and Veggies:
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Step 3- Combine Ingredients: 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 it's not hot when poured into the pie crust).
- Preheat Oven:
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Step 4- Oven Prep: Preheat oven to 425 degrees F.
- Roll Out Bottom Pie Crust:
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Step 5- Prepare 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:
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Step 6- Fill Pie: 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:
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Step 7- Brush Crust: Whisk 1 egg with 1 tablespoon milk and brush a very thin layer over the top pie crust before baking.
- Bake:
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Step 8- Baking Instructions: 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:
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Step 9- Final Steps: Allow chicken pot pie to cool for at least 15-20 minutes before serving, to allow it to set up.
Nutrition
- Calories: 450, Fat: 20g, Carbs: 50g, Protein: 25g
Cooking techniques
Simmering, sautéing, and baking are key techniques in this recipe, bringing out the rich flavors of each ingredient.
Variations or substitutions
Feel free to swap in different vegetables or use store-bought pie crust for a quicker option. You can also substitute the chicken with turkey for a delightful twist!
Storage tips
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for the best texture!
Notes
Ensure to let the pie rest after baking to allow the filling to set, making it easier to slice and serve.
