If I had to choose just one American classic, it would be Chicken Pot Pie.
Not only is it warm and cozy, but it’s an all-in-one meal, with protein and veggies. Nothing compares to making Chicken Pot Pie from scratch with fresh ingredients, especially when store-bought versions are full of preservatives and salt.
How to Make Chicken Pot Pie
Make Pie Crust: I highly recommend our easy pie crust recipe because the taste is better and store-bought crusts overcook really easily when baked for long periods, like this pie requires. Our pie dough recipe makes enough for the top and bottom crusts needed here.Cook Chicken: Season chicken and add to a pot. Cover with water and simmer until it’s just cooked through. Remove to a plate.
Make Filling: Cook onions and celery in butter in a saucepan then add flour, salt, pepper, bouillon paste, celery seed, and garlic powder. Pour in milk and water then bring to a simmer, stirring until thickened. Stir in chopped cooked chicken and frozen vegetables.
Bake: Pour filling into bottom pie crust in the pan then cover with the top crust. Prick a few holes in the crust and bake at 425 degrees F for 30-35 minutes, or until the top is golden brown and the filling is bubbly. Check on the pie and if it’s getting too brown, tent a piece of foil and place it loosely on top.
Make Ahead and Freezing Instructions
To Make Ahead: You can prep the chicken filling a whole day in advance., stored in the fridge. Or, you can prep the whole pie one day in advance. Make the filling and allow it to cool in the refrigerator. Pour cooled filling into chilled pie crust, cover, and refrigerate until baking the next day.Chicken Pot Pie
Serves 8- 1 recipe Homemade pie dough, chilled (our recipes makes 2 crusts, needed for this recipe; one for the top, and one for the bottom)
- 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 more to taste (or substitute 1 bouillon cube)
- 1 cup milk
- 8 ounces frozen veggies (mix of carrots, peas, green beans, and corn)
- 1 egg
- 1 tablespoon milk
Chicken Pot Pie Filling: Add onions, celery and butter to the saucepan and cook for a few minutes, until soft and translucent. Stir in the flour, salt, pepper, garlic powder, bullion paste and celery seed. Slowly stir in the reserved water and milk. Simmer over medium-low heat until thick.
Add chopped chicken and frozen vegetables. Taste and season with more salt, pepper, bouillon, or garlic powder if needed. Allow mixture to cool (so that’s it’s not hot when poured into the pie crust).
Preheat oven to 425 degrees F.
Roll out bottom pie crust: Remove one pie dough from the fridge and place on lightly floured counter. Use a rolling pin to roll dough into a large circle, about 12 inches in diameter. Place in 9 inch pie pan.
Assemble: Add cooled chicken pot pie filling. Roll out second pie crust and place over the top of the filling. Seal edges of the two crusts together and crimp them, if desired. Use a sharp knife to make a small slit in the top pie crust to allow steam to escape.
Egg wash: Whisk 1 egg with 1 tablespoon milk and brush a very thin layer over the top pie crust before baking.
Bake for 40-50 minutes, or until the top crust is golden brown and filling is bubbly. If you find the pie crust is browning too quickly, cover it with a piece of aluminum foil.
