Homestyle Chicken Pot Pie
Homestyle Chicken Pot Pie
Ingredients
For the Filling
- 2 cups cooked chicken breast, shredded or diced
- 1/4 cup unsalted butter
- 1/2 cup yellow onion, finely diced
- 1/2 cup carrots, finely diced
- 1/2 cup celery, finely diced
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup whole milk
- 1 cup frozen peas
- 1/4 cup fresh parsley, chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
For the Crust
- 2 refrigerated pie crusts, for a 9-inch pie
For the Egg Wash (Optional)
- 1 large egg
- 1 tablespoon water
Instructions
- 1
Preheat your oven to 400°F. Unroll one pie crust and gently press it into a 9-inch pie dish. Trim any excess crust hanging over the edge, leaving about 1/2 inch.
⏱️ 2 min•🌡️ 400
- 2
In a large skillet or Dutch oven, melt the butter over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are tender, about 5 to 7 minutes.
⏱️ 7 min
- 3
Sprinkle the flour over the cooked vegetables and stir constantly for 1 minute, creating a roux. This will help thicken the filling.
⏱️ 1 min
- 4
Gradually whisk in the chicken broth and milk until smooth. Bring the mixture to a simmer, stirring constantly, until it thickens, about 3 to 5 minutes.
⏱️ 5 min
- 5
Remove the skillet from the heat. Stir in the shredded chicken, frozen peas, chopped fresh parsley, salt, and black pepper. Mix well to combine.
⏱️ 3 min
- 6
Pour the chicken filling evenly into the pie crust in the prepared pie dish.
⏱️ 1 min
- 7
Unroll the second pie crust and place it over the filling. Trim the edges, leaving about 1/2 inch overhang. Crimp the top and bottom crusts together to seal them. Cut several slits in the top crust to allow steam to escape during baking.
⏱️ 5 min
- 8
For an optional golden crust, whisk together the egg and water in a small bowl to create an egg wash. Brush the top of the pie crust lightly with the egg wash.
⏱️ 2 min
- 9
Bake for 30 to 35 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, you can loosely cover the edges with aluminum foil.
⏱️ 35 min•🌡️ 400
- 10
Let the chicken pot pie cool for at least 10 minutes before slicing and serving. This allows the filling to set.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Homestyle Chicken Pot Pie
Ingredients
For the Filling
- 2 cups cooked chicken breast, shredded or diced
- 1/4 cup unsalted butter
- 1/2 cup yellow onion, finely diced
- 1/2 cup carrots, finely diced
- 1/2 cup celery, finely diced
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup whole milk
- 1 cup frozen peas
- 1/4 cup fresh parsley, chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
For the Crust
- 2 refrigerated pie crusts, for a 9-inch pie
For the Egg Wash (Optional)
- 1 large egg
- 1 tablespoon water
Instructions
- 1
Preheat your oven to 400°F. Unroll one pie crust and gently press it into a 9-inch pie dish. Trim any excess crust hanging over the edge, leaving about 1/2 inch.
⏱️ 2 min•🌡️ 400 - 2
In a large skillet or Dutch oven, melt the butter over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are tender, about 5 to 7 minutes.
⏱️ 7 min - 3
Sprinkle the flour over the cooked vegetables and stir constantly for 1 minute, creating a roux. This will help thicken the filling.
⏱️ 1 min - 4
Gradually whisk in the chicken broth and milk until smooth. Bring the mixture to a simmer, stirring constantly, until it thickens, about 3 to 5 minutes.
⏱️ 5 min - 5
Remove the skillet from the heat. Stir in the shredded chicken, frozen peas, chopped fresh parsley, salt, and black pepper. Mix well to combine.
⏱️ 3 min - 6
Pour the chicken filling evenly into the pie crust in the prepared pie dish.
⏱️ 1 min - 7
Unroll the second pie crust and place it over the filling. Trim the edges, leaving about 1/2 inch overhang. Crimp the top and bottom crusts together to seal them. Cut several slits in the top crust to allow steam to escape during baking.
⏱️ 5 min - 8
For an optional golden crust, whisk together the egg and water in a small bowl to create an egg wash. Brush the top of the pie crust lightly with the egg wash.
⏱️ 2 min - 9
Bake for 30 to 35 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, you can loosely cover the edges with aluminum foil.
⏱️ 35 min•🌡️ 400 - 10
Let the chicken pot pie cool for at least 10 minutes before slicing and serving. This allows the filling to set.
⏱️ 10 min