Description
Hearty chicken pot pie wraps comfort in a golden, flaky crust filled with tender chicken and creamy vegetables. Warm, savory layers promise a delightful meal that connects home cooks with classic American culinary traditions you’ll savor down to the last delicious bite.
Ingredients
Scale
Main Protein:
- 1 pound (454 grams) skinless, boneless chicken breast halves – cubed
Vegetables:
- 1 cup (148 grams) sliced carrots
- 1 cup (141 grams) frozen green peas
- ½ cup (59 grams) sliced celery
- ⅓ cup (53 grams) chopped onion
Seasonings and Liquids:
- ⅓ cup (76 grams) butter
- ⅓ cup (40 grams) all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon celery seed
- 1 ¾ cups (414 milliliters) chicken broth
- ⅔ cup (158 milliliters) milk
- 2 (9 inch) unbaked pie crusts
Instructions
- Warm the oven to 425°F (220°C), preparing a welcoming environment for the savory pie.
- Submerge chicken, carrots, peas, and celery in water, bringing to a vigorous boil for 15 minutes. Carefully drain the ingredients, setting them aside to cool slightly.
- Melt butter in a saucepan, gently sautéing onions until they become soft and translucent, releasing their delicate flavor.
- Whisk in flour, salt, pepper, and celery seed, creating a smooth base. Gradually pour in chicken broth and milk, stirring continuously until the mixture thickens and develops a creamy consistency.
- Tenderly fold the cooked chicken and vegetable mixture into the prepared sauce, ensuring each ingredient is evenly coated.
- Gently transfer the filling into the bottom pie crust, spreading it evenly to create a harmonious foundation.
- Carefully drape the top crust over the filling, pressing and crimping the edges to create a tight seal. Trim any excess dough with precision.
- Using a sharp knife, create several small strategic slits across the top crust to allow steam to escape during baking.
- Slide the pie into the preheated oven and bake for 30 to 35 minutes, watching for a golden-brown crust and bubbling filling.
- Remove from the oven and allow the pie to rest for 10 minutes, letting the filling settle and flavors meld before serving.
Notes
- Let cool completely before slicing to ensure the filling sets properly and maintains its structure, preventing a runny mess on your plate.
- Thicken the sauce by simmering longer or adding a small amount of cornstarch mixed with cold water, which helps create a more robust and clingy sauce texture.
- Prevent a soggy bottom crust by pre-baking the pie shell for 10-15 minutes before adding the filling, creating a crisp and sturdy base that holds up well.
- Enhance creaminess by incorporating a splash of heavy cream or increasing milk quantity, giving the filling a luxurious and smooth consistency.
- Opt for fresh vegetables cut into uniform sizes to guarantee even cooking and provide a delightful crunch that elevates the overall dish’s texture and flavor profile.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 577 kcal
- Sugar: 4 g
- Sodium: 712 mg
- Fat: 34 g
- Saturated Fat: 19 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 105 mg