This classic Chicken Pot Pie recipe boasts a richly buttery and crispy crust stuffed with tenderly prepared chicken, veggies, and a silken, comforting sauce. This recipe is an ideal choice for family dinners or a cozy home-cooked meal.
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Chicken Pot Pie Recipe
Description
This classic Chicken Pot Pie recipe boasts a richly buttery and crispy crust stuffed with tenderly prepared chicken, veggies, and a silken, comforting sauce. This recipe is an ideal choice for family dinners or a cozy home-cooked meal.
Ingredients
Instructions
Video
- Cook Chicken: Season chicken with salt and pepper. Add the chicken to a large saucepan and cover it with water. Bring it to a simmer and cook until it's just cooked through, then remove the chicken to a plate. Allow it to cool for a few minutes before chopping into bite-size pieces. Reserve about 1 ¾ cups of the water in a measuring cup and discard the rest.
- Chicken Pot Pie Filling: Add onions, celery, and butter to the saucepan and cook for a few minutes, until soft and translucent. Stir in the flour, salt, pepper, garlic powder, bouillon paste, and celery seed. Slowly stir in the reserved water and milk. Simmer over medium-low heat until thick.
- Add chopped chicken and frozen vegetables. Taste and season with more salt, pepper, bouillon, or garlic powder if needed. Allow the mixture to cool (so that it's not hot when poured into the pie crust).
- Preheat oven to 425 degrees F.
- Roll out bottom pie crust: Remove one pie dough from the fridge and place it on a lightly floured counter. Use a rolling pin to roll the dough into a large circle, about 12 inches (ca. 30 cm) in diameter. Place it in a 9-inch pie pan.
- Assemble: Add cooled chicken pot pie filling. Roll out the second pie crust and place it over the top of the filling. Seal the edges of the two crusts together and crimp them, if desired. Use a sharp knife to make a small slit in the top pie crust to allow steam to escape.
- Egg wash: Whisk 1 egg with 1 tablespoon milk and brush a very thin layer over the top pie crust before baking.
- Bake for 40–50 minutes or until the top crust is golden brown and the filling is bubbly. If you find the pie crust is browning too quickly, cover it with a piece of aluminum foil.
- Rest and serve: Allow chicken pot pie to cool for at least 15-20 minutes before serving to allow it to set up.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 431kcal
- % Daily Value *
- Total Fat 24g37%
- Saturated Fat 10g50%
- Trans Fat 0.3g
- Cholesterol 81mg27%
- Sodium 575mg24%
- Potassium 413mg12%
- Total Carbohydrate 35g12%
- Dietary Fiber 3g12%
- Sugars 2g
- Protein 19g38%
- Vitamin A 1805 IU
- Vitamin C 4 mg
- Calcium 72 mg
- Iron 2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Make-Ahead Instructions: The chicken filling and pie crust can be made a day or two in advance, stored separately in the fridge, or the whole chicken pot pie could be assembled one day in advance before baking.
- Freezing Instructions: You can freeze chicken pot pie before or after baking. Cover well with aluminum foil and freeze for up to 3 months. Thaw completely overnight in the refrigerator, then bake as directed.
