Description
This classic Chicken Pot Pie recipe features a flaky homemade pie crust filled with tender chicken, mixed vegetables, and a creamy savory sauce. Perfectly seasoned with garlic, celery seed, and chicken bouillon, this comforting dish is baked until golden brown and bubbling, making it an ideal hearty meal for any occasion.
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 mixed vegetables (carrots, peas, green beans, and corn) (225 g)
Egg Wash
- 1 egg
- 1 tablespoon milk (15 ml)
Instructions
- Cook Chicken: Season the chicken breasts with salt and pepper. Place them in a large saucepan and cover with water. Bring the water to a simmer and cook the chicken until it's just barely cooked through. Remove the 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.
- Prepare Filling: In the same saucepan, add the butter, chopped onions, 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. Slowly pour in the reserved cooking water and milk, stirring constantly, and simmer over medium-low heat until the mixture thickens.
- Add Chicken and Vegetables: Stir the chopped chicken and frozen mixed vegetables into the thickened sauce. Taste and adjust seasoning with additional salt, pepper, bouillon, or garlic powder as needed. Allow filling to cool to room temperature so it isn't hot when poured into the pie crust.
- Preheat Oven: Set your oven to 425°F (220°C) to preheat.
- Roll Out Bottom Crust: Remove one portion of chilled pie dough and place it on a lightly floured surface. Roll it out into a 12-inch diameter circle, then transfer to a 9-inch pie pan, shaping it to fit.
- Assemble Pie: Pour the cooled chicken filling into the prepared bottom crust. Roll out the second portion of pie dough into another 12-inch circle and place it over the filling. Seal the edges of the two crusts together by pressing and crimping them. Cut a small slit in the top crust to allow steam to escape during baking.
- Apply Egg Wash: Whisk together the egg and 1 tablespoon of milk. Brush a thin, even layer over the top crust to give the pie a golden, glossy finish.
- Bake: Place the assembled pie on a baking sheet and bake in the preheated oven for 40 to 50 minutes, or until the top crust is golden brown and the filling is bubbling. If the crust browns too quickly, loosely cover with aluminum foil to prevent burning.
- Rest and Serve: Let the chicken pot pie rest for 15 to 20 minutes after baking to allow it to set up before slicing and serving.
Notes
- Use chilled pie dough for easier handling and better crust texture.
- Reserving some of the chicken cooking liquid adds extra flavor to the filling.
- Ensure the filling is cooled before assembling to prevent a soggy crust.
- Cutting a slit in the top crust allows steam to escape and prevents the filling from bubbling over.
- If you prefer, substitute frozen mixed vegetables with fresh seasonal vegetables.
- The egg wash helps create a beautiful golden crust but can be omitted or replaced with milk for a lighter color.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to maintain crust crispness.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: American