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Homemade Chicken Pot Pie Recipe

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4.1 from 11 reviews

This classic Chicken Pot Pie recipe features a flaky homemade pie crust filled with a creamy mixture of tender chicken, vegetables, and a savory sauce. Perfectly seasoned and baked to golden brown perfection, this comforting dish makes an excellent dinner for the whole family.

Ingredients

Pie Dough

  • 1 recipe Homemade pie dough, chilled (enough for one top crust and one bottom crust)

Filling

  • 1 pound boneless skinless chicken breasts
  • 1/3 cup butter (75 g)
  • 1/2 cup celery, sliced (50 g)
  • 1/3 cup onion, chopped (45 g)
  • 1/3 cup all-purpose flour (40 g)
  • 1/2 teaspoon salt (2.5 g)
  • 1/4 teaspoon freshly ground black pepper (0.5 g)
  • 1/4 teaspoon celery seed (0.5 g)
  • 1/2 teaspoon garlic powder (1.5 g)
  • 1 teaspoon chicken bouillon paste (or 1 bouillon cube) (5 g)
  • 1 cup milk (240 ml)
  • 8 ounces frozen mixed vegetables (carrots, peas, green beans, and corn) (225 g)

Egg Wash

  • 1 egg
  • 1 tablespoon milk (15 ml)

Instructions

  1. Cook Chicken: Season the chicken breasts with salt and pepper. Place them in a large saucepan and cover with water. Bring to a simmer and cook just until the chicken is barely cooked through. Remove the chicken to a plate and let it cool for a few minutes. Chop the cooled chicken into bite-sized pieces. Reserve about 1 3/4 cups of the cooking water and discard the rest.
  2. Make Pot Pie Filling: In the same saucepan, add the butter, chopped onion, and sliced celery. Cook over medium heat until the vegetables are soft and translucent. Stir in the flour, salt, pepper, garlic powder, celery seed, and chicken bouillon paste. Gradually whisk in the reserved cooking water and milk. Simmer on medium-low heat, stirring frequently, until the mixture thickens to a creamy consistency.
  3. Add Chicken and Vegetables: Stir the chopped chicken and frozen mixed vegetables into the thickened sauce. Taste and adjust seasoning with more salt, pepper, bouillon paste, or garlic powder as needed. Allow the filling to cool to prevent the crust from becoming soggy when assembling.
  4. Preheat Oven: Set your oven to 425°F (220°C) to prepare for baking.
  5. Prepare Bottom Crust: Remove one portion of chilled pie dough from the refrigerator. Lightly flour your work surface and roll out the dough to a 12-inch diameter circle. Carefully transfer it to a 9-inch pie pan, pressing gently to fit.
  6. Assemble Pie: Spoon the cooled chicken pot pie filling into the crust-lined pan. Roll out the second dough portion to the same size and lay it over the filling. Seal the edges by pressing the bottom and top crusts together and crimp them if desired. Cut a small slit in the top crust to allow steam to escape during baking.
  7. Apply Egg Wash: In a small bowl, whisk together the egg and 1 tablespoon of milk. Using a brush, lightly coat the top crust with this egg wash to achieve a glossy golden finish when baked.
  8. Bake: Place the assembled pie in the preheated oven and bake for 40 to 50 minutes, until the crust is golden brown and the filling is bubbling. If the crust begins to brown too quickly, cover it loosely with aluminum foil to prevent burning.
  9. Rest and Serve: Remove the pie from the oven and let it cool for at least 15-20 minutes to allow the filling to set. Slice and serve warm for a comforting meal.

Notes

  • Make sure the filling is cool before adding it to the pie crust to avoid soggy bottoms.
  • You can use store-bought pie dough if short on time, but homemade crust yields the best flavor and texture.
  • Adjust the seasoning to taste, especially after adding the frozen vegetables.
  • Cover the pie with foil if the crust starts browning too much during baking.
  • Resting the pie after baking helps the filling thicken and makes slicing easier.

Find it online: https://simpleplatter.com/homemade-chicken-pot-pie-recipe/