Classic Chicken Pot Pie
Classic Chicken Pot Pie
Ingredients
For the Pie Dough
- 1 recipe homemade pie dough, chilled, for 2 crusts (top and bottom)
For the Filling
- 1 pound boneless skinless chicken breasts
- 1/3 cup butter
- 1/2 cup celery, sliced
- 1/3 cup onion, chopped
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon celery seed
- 1/2 teaspoon garlic powder
- 1 teaspoon chicken bouillon paste, or 1 bouillon cube
- 1 cup milk
- 8 ounces frozen mixed vegetables, carrots, peas, green beans, and corn
For the Egg Wash
- 1 egg
- 1 tablespoon milk
Instructions
- 1
Season the boneless skinless chicken breasts with salt and pepper. Place the chicken in a large saucepan and cover it with water. Bring the water to a simmer over medium-high heat and cook until the chicken is just barely cooked through, about 15-20 minutes. Remove the chicken to a plate and allow it to cool for a few minutes. Once cool enough to handle, chop the chicken into bite-sized pieces. Reserve about 1 3/4 cups of the cooking water in a measuring cup, and discard the rest.
⏱️ 20 min
- 2
In the same saucepan, melt the butter over medium heat. Add the chopped onion and sliced celery and cook for 5-7 minutes, until soft and translucent. Stir in the all-purpose flour, salt, freshly ground black pepper, garlic powder, and celery seed. Cook for 1 minute, stirring constantly. Slowly whisk in the reserved chicken cooking water and milk until smooth. Bring the mixture to a simmer over medium-low heat, stirring occasionally, until the sauce thickens, about 5-8 minutes.
⏱️ 15 min
- 3
Remove the saucepan from the heat. Stir in the chopped chicken and frozen mixed vegetables. Taste the filling and season with more salt, pepper, or chicken bouillon paste if needed. Allow the mixture to cool for at least 15 minutes before assembling the pie, ensuring it's not hot when poured into the pie crust.
⏱️ 15 min
- 4
Preheat your oven to 425°F.
⏱️ 10 min•🌡️ 425
- 5
Remove one chilled pie dough from the refrigerator. On a lightly floured surface, use a rolling pin to roll the dough into a large circle, approximately 12 inches in diameter. Carefully transfer the rolled dough into a 9-inch pie pan, gently pressing it into the bottom and up the sides.
⏱️ 5 min
- 6
Pour the cooled chicken pot pie filling into the prepared pie crust. Roll out the second pie dough as you did the first, and carefully place it over the top of the filling. Trim any excess dough from the edges, then seal the edges of the two crusts together by crimping or pressing with a fork. Use a sharp knife to make a small slit or two in the center of the top pie crust to allow steam to escape during baking.
⏱️ 10 min
- 7
In a small bowl, whisk together the egg and 1 tablespoon of milk to create an egg wash. Using a pastry brush, apply a very thin, even layer of the egg wash over the entire top pie crust.
⏱️ 2 min
- 8
Bake the chicken pot pie in the preheated oven for 40-50 minutes, or until the top crust is golden brown and the filling is bubbly. If the pie crust begins to brown too quickly, loosely cover the edges or the entire pie with a piece of aluminum foil.
⏱️ 45 min•🌡️ 425
- 9
Once baked, remove the pie from the oven and allow it to cool and set for at least 15-20 minutes before slicing and serving. This resting period helps the filling firm up, making it easier to cut and serve.
⏱️ 20 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Chicken Pot Pie
Ingredients
For the Pie Dough
- 1 recipe homemade pie dough, chilled, for 2 crusts (top and bottom)
For the Filling
- 1 pound boneless skinless chicken breasts
- 1/3 cup butter
- 1/2 cup celery, sliced
- 1/3 cup onion, chopped
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon celery seed
- 1/2 teaspoon garlic powder
- 1 teaspoon chicken bouillon paste, or 1 bouillon cube
- 1 cup milk
- 8 ounces frozen mixed vegetables, carrots, peas, green beans, and corn
For the Egg Wash
- 1 egg
- 1 tablespoon milk
Instructions
- 1
Season the boneless skinless chicken breasts with salt and pepper. Place the chicken in a large saucepan and cover it with water. Bring the water to a simmer over medium-high heat and cook until the chicken is just barely cooked through, about 15-20 minutes. Remove the chicken to a plate and allow it to cool for a few minutes. Once cool enough to handle, chop the chicken into bite-sized pieces. Reserve about 1 3/4 cups of the cooking water in a measuring cup, and discard the rest.
⏱️ 20 min - 2
In the same saucepan, melt the butter over medium heat. Add the chopped onion and sliced celery and cook for 5-7 minutes, until soft and translucent. Stir in the all-purpose flour, salt, freshly ground black pepper, garlic powder, and celery seed. Cook for 1 minute, stirring constantly. Slowly whisk in the reserved chicken cooking water and milk until smooth. Bring the mixture to a simmer over medium-low heat, stirring occasionally, until the sauce thickens, about 5-8 minutes.
⏱️ 15 min - 3
Remove the saucepan from the heat. Stir in the chopped chicken and frozen mixed vegetables. Taste the filling and season with more salt, pepper, or chicken bouillon paste if needed. Allow the mixture to cool for at least 15 minutes before assembling the pie, ensuring it's not hot when poured into the pie crust.
⏱️ 15 min - 4
Preheat your oven to 425°F.
⏱️ 10 min•🌡️ 425 - 5
Remove one chilled pie dough from the refrigerator. On a lightly floured surface, use a rolling pin to roll the dough into a large circle, approximately 12 inches in diameter. Carefully transfer the rolled dough into a 9-inch pie pan, gently pressing it into the bottom and up the sides.
⏱️ 5 min - 6
Pour the cooled chicken pot pie filling into the prepared pie crust. Roll out the second pie dough as you did the first, and carefully place it over the top of the filling. Trim any excess dough from the edges, then seal the edges of the two crusts together by crimping or pressing with a fork. Use a sharp knife to make a small slit or two in the center of the top pie crust to allow steam to escape during baking.
⏱️ 10 min - 7
In a small bowl, whisk together the egg and 1 tablespoon of milk to create an egg wash. Using a pastry brush, apply a very thin, even layer of the egg wash over the entire top pie crust.
⏱️ 2 min - 8
Bake the chicken pot pie in the preheated oven for 40-50 minutes, or until the top crust is golden brown and the filling is bubbly. If the pie crust begins to brown too quickly, loosely cover the edges or the entire pie with a piece of aluminum foil.
⏱️ 45 min•🌡️ 425 - 9
Once baked, remove the pie from the oven and allow it to cool and set for at least 15-20 minutes before slicing and serving. This resting period helps the filling firm up, making it easier to cut and serve.
⏱️ 20 min