Description
This Classic Chicken Pot Pie recipe combines tender chicken breast, fresh vegetables, and a creamy savory sauce all encased in a flaky, golden-brown pie crust. Perfect as a comforting homemade meal, this pot pie is baked to perfection with a rich sauce and a satisfying crust that everyone will love.
Ingredients
Scale
Chicken and Vegetables
- 1 pound boneless, skinless chicken breast, cubed
- 1 cup sliced carrots
- 1 cup frozen green peas
- ½ cup sliced celery
Sauce
- â…“ cup butter
- â…“ cup chopped onion
- â…“ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon celery seed
- 1 ¾ cups chicken broth
- â…” cup milk
Crust
- 2 (9-inch) unbaked pie crusts
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) to prepare it for baking the pot pie later.
- Cook the Chicken and Vegetables: In a saucepan, combine the cubed chicken, sliced carrots, peas, and celery. Add enough water to cover the ingredients, bring to a boil, and cook for about 15 minutes until the chicken is cooked through and vegetables are tender. Drain the mixture and set aside.
- Make the Sauce: In a separate saucepan over medium heat, melt the butter. Add the chopped onion and sauté for 5-7 minutes until softened and fragrant.
- Prepare the Roux: Stir in the flour, salt, black pepper, and celery seed into the melted butter and onions. Cook while stirring constantly for 1-2 minutes to create a roux that will thicken the sauce.
- Add Liquids: Gradually whisk in the chicken broth and milk. Continue to simmer the mixture over medium-low heat, stirring frequently, until the sauce thickens, about 5-10 minutes. Remove from heat once thick and creamy.
- Assemble the Pot Pie: Place one of the unbaked pie crusts into a 9-inch pie dish. Evenly spread the cooked chicken and vegetable mixture over the crust, then pour the thickened sauce on top to coat everything well.
- Top Crust and Seal: Cover the filling with the second pie crust. Seal the edges by pressing the dough together and trim off any excess. Cut several small slits into the top crust to allow steam to escape during baking.
- Bake: Place the assembled pot pie into the preheated oven and bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
- Rest and Serve: Once baked, remove the pot pie from the oven and let it rest for about 10 minutes. This allows the filling to set before slicing and serving.
Notes
- For extra flavor, you can add herbs like thyme or rosemary to the sauce.
- Make sure to cut slits on the top crust to prevent bubbling over during baking.
- Leftover pot pie can be refrigerated for up to 3 days and reheated in the oven for best results.
- Using homemade pie crust can enhance the flavor and texture but store-bought crusts work well for convenience.
- Ensure the filling has thickened properly before assembling to avoid a runny pot pie.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
