Chicken pot pie is a classic comfort food that never fails to impress. With a flaky homemade crust and a creamy, savory filling, this dish is perfect for cozy nights in or special occasions with friends and family.
Why You’ll Love This Recipe:
- Great flavors: The combination of tender chicken, hearty veggies, and a rich sauce creates a delicious and satisfying meal.
- Quick prep time: With a few simple ingredients and easy-to-follow instructions, you can have this dish on the table in no time.
- Perfect for meal prep: Make a big batch of chicken pot pie and enjoy leftovers for days to come. It reheats beautifully and makes for a convenient meal option.
Ingredient Notes:
- Homemade pie dough: Use our recipe for a flaky, buttery crust that is perfect for this dish.
- Boneless, skinless chicken breasts: Cut into bite-sized pieces for a protein-packed filling.
- Butter, celery, onion, all-purpose flour, salt, pepper, celery seed, garlic powder: These ingredients form the base of the creamy sauce.
- Chicken bouillon paste: Adds depth of flavor to the filling.
- Milk: Creates a creamy consistency for the sauce.
- Frozen veggies: A mix of carrots, peas, green beans, and corn adds color and texture to the dish.
- Egg and milk: Brushed on top of the crust for a golden finish.
Step-by-Step Instructions:
- Preheat the oven to 400°F.
- In a large skillet, cook the chicken until no longer pink. Remove from the skillet and set aside.
- In the same skillet, melt butter and sauté celery and onion until softened.
- Stir in flour, salt, pepper, celery seed, and garlic powder until combined.
- Add chicken bouillon paste and milk, stirring until the sauce thickens.
- Mix in the cooked chicken and frozen veggies.
- Roll out the pie dough and place one crust in a pie dish.
- Pour the filling into the crust and cover with the second crust.
- Brush the top crust with egg wash and make slits for steam to escape.
- Bake for 30-35 minutes, or until the crust is golden brown.
Helpful Tips:
- Use rotisserie chicken for a shortcut.
- Add herbs like thyme or rosemary for extra flavor.
- Freeze unbaked pot pie for a future meal.
- Substitute gluten-free flour for a gluten-free version.
Expert Tips for the Best Results:
- Let the pot pie cool for a few minutes before serving to allow the filling to set.
- Use a mix of fresh and frozen veggies for a variety of textures.
- Make individual pot pies in ramekins for a fun twist on the classic dish.
Serving Suggestions:
Serve this chicken pot pie with a side salad or roasted veggies for a well-rounded meal. Pair it with a glass of white wine or a cozy cup of soup.
Storage and Reheating Tips:
Store leftover pot pie in an airtight container in the refrigerator for up to 3 days. To reheat, place in a 350°F oven until warmed through.
Frequently Asked Questions:
- Can I use store-bought pie crust instead of homemade? Yes, store-bought crust will work just fine.
- Can I use different vegetables in the filling? Absolutely! Feel free to customize the veggies to your liking.
- Can I freeze the pot pie before baking? Yes, assemble the pot pie and freeze it before baking for a convenient make-ahead meal.
Conclusion:
Indulge in the comforting flavors of homemade chicken pot pie with this easy and delicious recipe. Whether you’re looking for a cozy dinner or a crowd-pleasing dish for a gathering, this recipe is sure to impress. Give it a try and enjoy the warm, hearty goodness of this classic favorite.
Print
Chicken Pot Pie
- Prep Time: 20 mins
- Cook Time: 40 mins
- Total Time: 1 hr
- Yield: 6 servings 1x
- Category: Main-course
- Method: Baking
- Cuisine: American
Description
This classic Chicken Pot Pie recipe features a creamy filling packed with tender chicken, mixed vegetables, and savory seasonings, all wrapped in a flaky homemade pie crust.
Ingredients
Scale
Pie Crust:
- 1 recipe Homemade pie dough, chilled (2 crusts)
Filling:
- 1 pound boneless skinless chicken breasts
- 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 freshly ground black pepper
- 1/4 teaspoon celery seed
- 1/2 teaspoon garlic powder
- 1 teaspoon chicken bouillon paste
- 1 cup milk
- 8 ounces frozen veggies (carrots, peas, green beans, corn)
- 1 egg
- 1 tbsp milk
Instructions
- Cook Chicken: Boil chicken until fully cooked, then shred.
- Make Filling: In a skillet, melt butter, add celery, onion, flour, salt, pepper, celery seed, and garlic powder. Stir in chicken bouillon, milk, veggies, and chicken.
- Assemble Pie: Line pie dish with crust, add filling, cover with second crust, seal edges, and brush with egg wash.
- Bake: Bake at 425°F for 30-40 minutes until golden brown.
Notes
- You can use store-bought pie crust if preferred.
- Feel free to customize the veggies in the filling.
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 80 mg