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Homemade Chicken Pot Pie Recipe

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★★★★★

4.6 from 62 reviews

This classic Chicken Pot Pie features a flaky homemade pie crust filled with tender chicken breast, mixed vegetables, and a creamy, flavorful sauce seasoned with herbs and spices. Perfect for a comforting meal, this recipe uses simple ingredients to create a satisfying dish with a golden, buttery crust.

Ingredients

Scale

Pie Crust

  • 1 recipe homemade pie dough, chilled (enough for top and bottom crusts)

Filling

  • 1 pound boneless skinless chicken breasts
  • 1/3 cup butter (75 g)
  • 1/2 cup celery, sliced (50 g)
  • 1/3 cup onion, chopped (45 g)
  • 1/3 cup all-purpose flour (40 g)
  • 1/2 teaspoon salt (2.5 g)
  • 1/4 teaspoon freshly ground black pepper (0.5 g)
  • 1/4 teaspoon celery seed (0.5 g)
  • 1/2 teaspoon garlic powder (1.5 g)
  • 1 teaspoon chicken bouillon paste (or 1 bouillon cube) (5 g)
  • 1 cup milk (240 ml)
  • 8 ounces frozen mixed vegetables (carrots, peas, green beans, and corn) (225 g)

Egg Wash

  • 1 egg
  • 1 tablespoon milk (15 ml)

Instructions

  1. Prepare the crust: Roll out half of the chilled pie dough and fit it into a 9-inch pie dish to form the bottom crust. Set aside.
  2. Cook the chicken: Cut the chicken breasts into bite-sized pieces and cook them in a skillet until no longer pink. Remove and set aside.
  3. Sauté the vegetables: In the same skillet, melt butter and sauté chopped onion and sliced celery until tender and translucent.
  4. Make the sauce: Stir in the flour, salt, black pepper, celery seed, and garlic powder to the vegetables, cooking for about 1 minute to remove raw flour taste. Gradually add milk while stirring constantly until the mixture thickens to a creamy consistency.
  5. Add bouillon and chicken: Stir in chicken bouillon paste, cooked chicken pieces, and frozen mixed vegetables. Cook for a few minutes until vegetables are heated through and sauce is well combined. Remove from heat and let cool slightly.
  6. Assemble the pie: Pour the filling into the prepared bottom crust. Roll out the remaining dough and place it over the filling to cover. Trim any excess dough and crimp edges to seal.
  7. Apply egg wash: Beat the egg and milk together, then brush the mixture over the top crust to give it a golden color when baked.
  8. Bake the pie: Preheat the oven to 425°F (220°C). Bake the pie for about 30 to 35 minutes or until the crust is golden brown and the filling is bubbling. If the edges brown too quickly, cover them with foil.
  9. Cool and serve: Allow the pot pie to cool for about 10 minutes before serving to let the filling set and avoid burns.

Notes

  • Using homemade pie crust ensures a flakier, fresher crust, but store-bought dough can be used as a shortcut.
  • You can substitute the frozen mixed vegetables with fresh vegetables, adjusting cooking time accordingly.
  • Letting the filling cool slightly before assembling helps prevent the crust from becoming soggy.
  • If the crust edges brown too fast during baking, shield them with aluminum foil.

Keywords: Chicken pot pie, homemade pie crust, creamy chicken filling, comfort food, classic chicken pie

Find it online: https://busyrecipe.com/homemade-chicken-pot-pie-recipe/