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