Chicken Pot Pie
This homemade Chicken Pot Pie has tender chicken, vegetables, and potatoes in a rich, creamy savory gravy, baked under a flaky golden pie crust. The filling is made from scratch without cream of chicken soup.
Servings: 6
Equipment
- 8x8-inch Baking Dish or Deep 9-inch Pie Plate
Ingredients
Chicken Pot Pie Filling
- ½ cup Butter
- 1 small Yellow Onion diced
- ½ cup Celery diced
- 1 small Potato cut into small cubes
- ½ teaspoon Salt
- ½ teaspoon Black Pepper
- ⅛ teaspoon Celery Seed
- 1 sprig Fresh Rosemary (leaves removed and minced)
- 1 ½ teaspoons Poultry Seasoning
- 1 teaspoon Garlic Powder
- 1 teaspoon Chicken Bouillon paste or powder, or 1 bouillon cube
- ⅓ cup All-Purpose Flour
- 1 ½ cups Chicken Broth
- 1 cup Milk
- 2 ½ Cooked Boneless Skinless Chicken Breasts diced (or any cooked chicken)
- 8 ounces Frozen Mixed Vegetables (such as carrots, peas, corn, and green beans)
For the Crust
- 1 or 2 Refrigerated Pie Crusts (use 2 for a bottom and top crust)
- 1 Egg
- 1 Tablespoon Milk
Instructions
Prep
- Dice the onion and celery. Cut the potato into small cubes and dice or shred the cooked chicken.
- If using refrigerated pie crusts, remove them from the refrigerator according to package directions so they are easier to unroll.
Make the Chicken Pot Pie Filling
- Melt the butter in a large skillet over medium heat. Add the onion, celery, and cubed potato. Cook for about 5 to 7 minutes, stirring occasionally, until the onion and celery have softened and the potato has started to become tender.
- Add the salt, black pepper, celery seed, rosemary, poultry seasoning, garlic powder, and bouillon. Stir well to combine.
- Sprinkle the flour over the vegetables and stir until well incorporated. Cook for about 1 minute, stirring frequently.
- Slowly stir in the milk and cook over medium-low heat until the mixture begins to thicken. Then gradually stir in the chicken broth.
- Bring the mixture to a gentle simmer over medium-low heat. Cook, stirring frequently, until the sauce has thickened and the potato is tender.
- Stir in the cooked chicken and frozen mixed vegetables. Cook for another 2 to 3 minutes, stirring occasionally.
- Taste the filling and adjust the seasoning with additional salt, pepper, bouillon, or garlic powder, if needed.
- The filling should be thick and creamy but still easy to spoon. If it is too thick, stir in a small amount of chicken broth or milk.
- Remove the skillet from the heat and let the filling cool for about 10 to 15 minutes while you prepare the crust.
Prepare the Crust
- Preheat the oven to 375°F.
- If using a bottom crust, place one pie crust into a deep 9-inch pie plate. Gently fit the crust into the bottom and up the sides without stretching it.
- If using homemade pie dough, roll the dough into a circle large enough to fit the pie plate.
Assemble the Chicken Pot Pie
- Spoon the chicken pot pie filling into the prepared pie plate.
- Place the second pie crust over the filling.
- If using a double crust, trim any excess dough as needed, then seal and crimp the top and bottom crusts together.
- If using only a top crust, place it over the filling and gently press the dough against the rim of the pie plate to secure it.
- Use a sharp knife to cut several small slits in the top crust to allow steam to escape.
Add the Egg Wash
- In a small bowl, whisk together the egg and 1 tablespoon milk.
- Lightly brush a thin layer of egg wash over the top crust.
Bake
- Bake for 35 to 45 minutes, or until the crust is golden brown and the filling is bubbling around the edges.
- If the crust begins to brown too quickly, loosely cover the top with aluminum foil and continue baking.
Rest and Serve
- Let the chicken pot pie rest for 15 to 20 minutes before serving. This gives the filling time to thicken and set slightly.
Notes
Crust: Use refrigerated or homemade pie crust, puff pastry, or crescent roll dough. For a traditional double-crust chicken pot pie, use one crust on the bottom and one on top. For an easier version, use only a top crust.
Chicken: Use cooked chicken breast, chicken thighs, shredded rotisserie chicken, or a combination. You’ll need about 2 ½ cups cooked chicken.
Frozen Vegetables: Add the vegetables directly from frozen; there is no need to thaw them first.
Filling Consistency: The filling should be thick and creamy before it goes into the crust, but not stiff. It will continue to thicken as the pot pie bakes and rests.
Nutrition
Calories: 613kcal | Carbohydrates: 48g | Protein: 27g | Fat: 35g | Saturated Fat: 19g | Sodium: 801mg | Fiber: 4g
