Description
This classic Creamy Chicken Pot Pie features tender diced chicken, mixed vegetables, and a rich, savory sauce all encased in a flaky, golden pie crust. Perfectly comforting and satisfying, it’s an ideal dish for a hearty family meal.
Ingredients
Scale
Filling Ingredients
- 2 cups cooked chicken, diced
- 1 cup frozen peas and carrots
- 1/2 cup onion, chopped
- 1/4 cup butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon celery seed
- 1 3/4 cups chicken broth
- 2/3 cup milk
Crust
- 2 unbaked pie crusts
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it’s hot and ready for baking the pot pie.
- Sauté Onions: In a saucepan over medium heat, cook the chopped onions in butter until they become soft and translucent, which will add a fragrant base flavor to the filling.
- Make Sauce: Stir in the flour, salt, black pepper, and celery seed to the onion mixture. Then slowly whisk in the chicken broth and milk. Simmer over medium-low heat, stirring frequently, until the sauce thickens to a creamy consistency.
- Add Chicken and Vegetables: Gently fold in the diced cooked chicken, frozen peas, and carrots into the thickened sauce. Remove the pan from heat once everything is well combined.
- Prepare Pie Crust: Place one unbaked pie crust inside a 9-inch pie plate, pressing it gently to fit the shape perfectly.
- Fill Pie: Pour the chicken and vegetable filling evenly into the crust-lined pie plate.
- Top Crust: Cover the filling with the second unbaked pie crust. Seal the edges securely by pinching them together, and cut small slits in the top crust to allow steam to escape while baking.
- Bake: Bake in the preheated oven for 30-35 minutes, or until the crust turns golden brown and crisp.
- Cool and Serve: Let the pot pie cool for about 10 minutes after baking to set the filling before slicing and serving.
Notes
- You can substitute frozen mixed vegetables with fresh vegetables for added texture.
- For a richer filling, consider adding a splash of heavy cream instead of milk.
- Make sure to cut steam vents on the top crust to prevent bubbling over.
- Use leftover cooked chicken or rotisserie chicken for convenience.
- The pie can be stored in the refrigerator for up to 3 days and reheated in the oven.
