Description
This classic Chicken Pot Pie features tender cubed chicken and a medley of vegetables enveloped in a creamy, flavorful sauce, all baked inside a flaky, golden pie crust. A comforting and hearty homemade meal perfect for any occasion.
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
Sauce
- 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: Gather all ingredients and preheat the oven to 425 degrees F (220 degrees C) to prepare for baking the pie.
- Cook Chicken and Vegetables: In a saucepan, combine cubed chicken, sliced carrots, frozen peas, and sliced celery. Add enough water to cover and bring to a boil. Boil for 15 minutes until chicken is cooked through and vegetables are tender, then remove from heat and drain.
- Make the Sauce Base: While the chicken is cooking, melt butter in another saucepan over medium heat. Add chopped onion and cook, stirring often, until the onion becomes soft and translucent, about 5 to 7 minutes.
- Add Flour and Seasoning: Stir the flour, salt, black pepper, and celery seed into the butter and onion mixture. Cook for a minute to form a roux and eliminate the raw flour taste.
- Incorporate Liquids and Simmer: Gradually add chicken broth and milk while stirring continuously to prevent lumps. Reduce heat to medium-low and simmer, stirring frequently, until the sauce thickens, about 5 to 10 minutes. Remove from heat and set aside.
- Assemble the Pie: Place the cooked chicken and vegetable mixture in the bottom pie crust. Pour the hot sauce evenly over the filling.
- Top and Seal Crust: Cover with the second pie crust; seal the edges by pressing them together and cut away any excess dough. Cut several small slits in the top crust to allow steam to escape while baking.
- Bake: Place the pie in the preheated oven and bake until the crust is golden brown and the filling is bubbly, approximately 30 to 35 minutes.
- Cool and Serve: Remove the pie from the oven and let it cool for 10 minutes before slicing and serving to allow the filling to set slightly.
Notes
- A delicious, homemade chicken pot pie made from scratch with carrots, peas, and celery.
- This comfort food classic will be a hit with your family.
- Make sure to cut slits in the top crust to prevent sogginess from steam build-up.
- Cooling for 10 minutes before serving helps the filling thicken and makes slicing easier.
- Leftovers can be reheated in the oven for best texture preservation.
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
