Description
This classic Chicken Pot Pie recipe features tender cubed chicken, fresh vegetables like carrots, peas, and celery, all enveloped in a creamy, savory sauce and baked inside a flaky pie crust. Perfect comfort food, made from scratch for a hearty family meal.
Ingredients
Scale
Filling
- 1 pound skinless, boneless chicken breast halves, cubed
- 1 cup sliced carrots
- 1 cup frozen green peas
- 0.5 cup sliced celery
- 0.333 cup butter
- 0.333 cup chopped onion
- 0.333 cup all-purpose flour
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon celery seed
- 1.75 cups chicken broth
- 0.666 cup milk
Crust
- 2 (9 inch) unbaked pie crusts
Instructions
- Preheat Oven and Prepare Ingredients: Gather all ingredients and preheat the oven to 425°F (220°C) to ensure it’s hot and ready for baking the pie later.
- Cook Chicken and Vegetables: Combine chicken, carrots, peas, and celery in a saucepan; add enough water to cover and bring to a boil. Boil for 15 minutes to cook the chicken and soften vegetables, then remove from heat and drain well.
- Make the Sauce: While the chicken and veggies cook, melt butter in another saucepan over medium heat. Add chopped onion and cook until soft and translucent, about 5 to 7 minutes. Stir in flour, salt, pepper, and celery seed to form a roux.
- Add Liquids and Thicken: Gradually stir in chicken broth and milk, mixing constantly. Reduce heat to medium-low and simmer the mixture until it thickens, about 5 to 10 minutes. Remove from heat and set aside.
- Assemble the Pie: Place the cooked chicken and vegetables in the bottom pie crust. Pour the hot thickened broth mixture evenly over the filling.
- Seal Pie Crust: Cover with the top crust, seal the edges securely, and trim any excess dough. Cut several small slits in the top crust to allow steam to escape during baking.
- Bake the Pie: Bake in the preheated oven for 30 to 35 minutes, until the pastry is golden brown and the filling is bubbling. Allow the pie to cool for 10 minutes before serving to set the filling.
Notes
- A comforting homemade chicken pot pie made from scratch with fresh vegetables and a rich, creamy sauce inside a flaky crust.
- Let the pie cool briefly after baking to ensure the filling sets and is easier to serve.
- Use fresh or frozen vegetables; adjust cooking time accordingly to avoid overcooking.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 412 kcal
- Sugar: 3 g
- Sodium: 517 mg
- Fat: 24 g
- Saturated Fat: 9 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 55 mg
