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Homemade Chicken Pot Pie Recipe

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4.4 from 3 reviews

This classic Chicken Pot Pie recipe combines tender chicken, fresh vegetables, and a creamy filling encased in a flaky homemade pie crust. Perfectly seasoned and baked to golden perfection, it makes a comforting and hearty meal for family dinners or special occasions.

Ingredients

Pie Dough

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

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 substitute 1 bouillon cube) (5 g)
  • 1 cup milk (240 ml)
  • 8 ounces frozen vegetables (mix of 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 gentle simmer and cook until just barely cooked through. Remove chicken and set aside to cool for a few minutes before chopping into bite-sized pieces. Reserve about 1 3/4 cups of the cooking water and discard the rest.
  2. Prepare Pot Pie Filling: In the same saucepan, add 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, chicken bouillon paste, and celery seed until well combined. Gradually pour in the reserved water and milk while stirring continuously. Simmer over medium-low heat until the mixture thickens into a creamy sauce.
  3. Combine Ingredients: Add the chopped chicken and frozen mixed vegetables to the thickened sauce. Stir well to combine. Taste and adjust seasoning with more salt, pepper, bouillon paste, or garlic powder as needed. Allow the filling to cool to room temperature before assembling the pie.
  4. Preheat Oven: Set your oven to 425°F (220°C) to preheat.
  5. Roll Out Bottom Crust: Remove one portion of the chilled pie dough. On a lightly floured countertop, roll it out into a large 12-inch diameter circle. Carefully place it into a 9-inch pie pan, pressing gently to fit the pan.
  6. Assemble Pie: Pour the cooled chicken pot pie filling into the prepared crust. Roll out the second portion of pie dough into a similar 12-inch circle and place it over the filling. Seal the edges of the top and bottom crusts together by crimping or pressing them firmly. Cut a small slit in the top crust to allow steam to escape during baking.
  7. Apply Egg Wash: Whisk the egg with 1 tablespoon of milk to create an egg wash. Brush a thin, even layer over the top crust to promote a beautiful golden finish.
  8. Bake: Place the pie in the preheated oven and bake for 40-50 minutes, until the top crust is golden brown and the filling is bubbly. If the crust browns too quickly, tent it with aluminum foil to prevent burning.
  9. Rest and Serve: Remove the pie from the oven and let it rest for 15-20 minutes. This resting period allows the filling to set up, making it easier to slice and serve.

Notes

  • Ensure the filling is cooled before adding it to the pie crust to prevent the dough from becoming soggy.
  • Use homemade pie dough or store-bought as a convenient alternative.
  • Adjust seasoning to your taste before baking; bouillon paste adds savory depth.
  • To avoid over-browning, cover the edges with foil after 30 minutes if needed.
  • Leftovers can be refrigerated and reheated in the oven for a crispy crust.

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