Here's a comforting and hearty Chicken Pot Pie recipe that makes a perfect family meal. It combines tender chunks of chicken with vegetables in a creamy sauce, encased in a flaky pie crust. This classic dish is straightforward to make and sure to be a hit!
Ingredients
- 1 pound skinless, boneless chicken breast halves - cubed
- 1 cup sliced carrots
- 1 cup frozen green peas
- ½ cup sliced celery
- ⅓ cup butter
- ⅓ cup chopped onion
- ⅓ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon celery seed
- 1 ¾ cups chicken broth
- ⅔ cup milk
- 2 (9 inch) unbaked pie crusts
Directions
- Preheat the Oven:
- Preheat your oven to 425 degrees F (220 degrees C).
- Cook Vegetables and Chicken:
- In a saucepan, combine the chicken, carrots, peas, and celery. Add water to cover and bring to a boil. Cook for about 15 minutes until the vegetables are tender and the chicken is cooked through. Drain and set aside.
- Make the Sauce:
- In another saucepan, melt butter over medium heat. Add the onion and cook until it becomes soft and translucent, about 5 to 7 minutes.
- Stir in the flour, salt, pepper, and celery seed. Gradually stir in the chicken broth and milk, and simmer over medium-low heat until the sauce thickens, about 5 to 10 minutes.
- Assemble the Pie:
- Place one pie crust in a 9-inch pie plate. Add the cooked chicken and vegetables.
- Pour the thickened sauce over the chicken and vegetables.
- Cover with the second pie crust, seal the edges, and trim any excess dough. Make several small slits in the top crust to allow steam to escape.
- Bake:
- Bake in the preheated oven for 30 to 35 minutes, or until the pastry is golden brown and the filling is bubbly. If the edges of the crust brown too quickly, cover them with foil.
- Remove from the oven and let it cool for 10 minutes before serving.
Serving Suggestions
- Serve this warm chicken pot pie with a side of cranberry sauce for a touch of sweetness, or a simple green salad for added freshness.
Storage
- Leftover chicken pot pie can be stored in the refrigerator for up to 3 days. Reheat in the oven to keep the crust crisp.
This Chicken Pot Pie is not only delicious but also a comforting meal that's perfect for any day of the week. Whether for a cozy family dinner or a casual gathering, it brings a touch of homemade goodness to the table. Enjoy!
Chicken Pot Pie Recipe
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
Description
This Chicken Pot Pie is a timeless comfort dish, featuring a flaky pie crust filled with creamy chicken and vegetable filling. It's a heartwarming meal that's perfect for cold evenings, family dinners, or when you just need a touch of homemade goodness.
Ingredients
-
For the Pie Crust:
- 2 cups all-purpose flour
- 1 teaspoon salt
- ⅔ cup butter or shortening
- 4-5 tablespoons cold water
-
For the Filling:
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cubed
- 1 onion, chopped
- ⅓ cup all-purpose flour
- Salt and pepper, to taste
- 2 cups chicken broth
- 1 cup milk
- 2 potatoes, peeled and diced
- 1 cup frozen mixed vegetables (carrots, peas, green beans, corn)
Instructions
-
Prepare the Pie Crust:
- In a large bowl, mix 2 cups flour and 1 teaspoon salt. Cut in butter until the mixture resembles coarse crumbs.
- Sprinkle in water, 1 tablespoon at a time, mixing until the dough holds together. Divide dough into two parts, one slightly larger than the other. Wrap in plastic and refrigerate while making the filling.
-
Cook the Chicken:
- Heat olive oil in a large skillet over medium-high heat. Add chicken cubes and cook until browned. Remove chicken and set aside.
-
Make the Vegetable Mixture:
- In the same skillet, add the chopped onion and sauté until translucent. Stir in ⅓ cup flour, salt, and pepper, cooking for about 2 minutes.
-
Create the Sauce:
- Gradually pour in chicken broth and milk, stirring continuously. Bring to a simmer and let thicken. Add the potatoes and mixed vegetables. Return to a simmer and cook until the potatoes are tender, about 10 minutes. Stir in the cooked chicken.
-
Assemble the Pie:
- Preheat oven to 375°F (190°C).
- Roll out the larger piece of dough to fit a 9-inch pie dish. Pour the chicken and vegetable mixture into the crust. Roll out the second piece of dough and place over the filling. Seal the edges and cut away excess dough. Make several small slits in the top to allow steam to escape.
-
Bake:
- Bake in the preheated oven for 45 minutes, or until the crust is golden brown.
-
Serve:
- Let the pie stand for 10 minutes before serving.
Notes
- You can substitute the homemade pie crust with ready-made pie crusts or puff pastry for a quicker preparation.
- Feel free to adjust the types of vegetables according to your preference or seasonal availability.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 5g
- Sodium: 650mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 80mg
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