There is something special about the smell of a homemade Chicken Pot Pie baking in the oven. It is the kind of aroma that fills the whole house with warmth and promises a truly comforting meal. It is a classic dish for a reason, bringing everyone to the table with a smile.
If you have ever felt that making a pot pie from scratch was too much work, this recipe is for you. We break it down into simple, easy to follow steps. You will be so proud of the beautiful, golden pie you create. Let’s get baking!
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Why You’ll Love This Recipe
First off, the flavor is just incredible. We are talking about tender pieces of chicken swimming in a rich, savory cream sauce. Add a mix of sweet carrots, peas, corn, and green beans, and you have a balanced and delicious filling.
Then there is the crust. This recipe uses a double crust, one on the bottom and one on the top. It bakes up flaky and golden, providing the perfect texture to complement the creamy inside. Every bite is a wonderful mix of flaky pastry and hearty filling.
This dish is also a fantastic way to use up leftover chicken. It feels like a luxurious meal, but it can be quite budget friendly. Think of it as a cozy Pot Pie Casserole, but with the added charm of a beautiful pie crust.
Finally, it is a meal that just feels like a hug. Serving up a slice of warm Chicken Pot Pie is a wonderful way to show you care. It is perfect for a Sunday dinner with family or a cozy night in.
Ingredients
- 1 recipe Homemade pie dough, chilled (enough for a top and bottom crust)
- 1 pound boneless and 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 veggies (mix of carrots, peas, green beans, and corn) (225 g)
- 1 egg
- 1 tablespoon milk (15 ml)
Step By Step Instructions
Step 1: Cook The Chicken
First, let’s get the chicken ready. Season the chicken breasts with a little salt and pepper. Place them in a large saucepan and cover them with water. Bring the water to a simmer and cook the chicken until it is just cooked through.
Once cooked, remove the chicken and set it on a plate. Let it cool for a few minutes so you can handle it. Then, chop it into small, bite sized pieces. Don’t throw out that cooking water! Reserve about 1 ¾ cups of it for our sauce.
Step 2: Create The Creamy Filling
In the same saucepan, melt the butter and add the chopped onions and celery. Cook them for a few minutes until they become soft and you can see through them. This builds a great flavor base for our Chicken Potpie Recipe.
Now, stir in the flour, salt, pepper, garlic powder, bouillon paste, and celery seed. Mix it all together. Slowly pour in the reserved chicken water and the milk, stirring constantly. Let it simmer on medium low heat until it gets nice and thick.
Step 3: Combine And Cool
Add your chopped chicken and the bag of frozen vegetables to the thick sauce. Give it a good stir to combine everything. This is a good time to taste the filling. Does it need more salt? Maybe a little more pepper? Adjust it to your liking.
Now for a very important step. Let the mixture cool down. You do not want to pour a hot filling into your cold pie crust. This helps prevent a soggy bottom. Set it aside while you get the oven and crust ready.
Step 4: Assemble The Chicken Pot Pie
Preheat your oven to 425 degrees F. Take one of your chilled pie doughs from the fridge. On a lightly floured surface, roll it out into a circle about 12 inches across. Carefully place this dough into a 9 inch pie pan. This will be the bottom of your Chicken Pot Pie.
Pour the cooled chicken filling into the pie crust. Roll out the second piece of dough and lay it over the top. Press the edges of the top and bottom crusts together to seal them. You can crimp the edges with a fork for a decorative touch.
Use a sharp knife to cut a few small slits in the top crust. This allows steam to escape while it bakes, which is very important.
Step 5: Bake To Golden Brown
For that beautiful, shiny finish, we will use an egg wash. Whisk one egg with one tablespoon of milk. Brush a very thin layer of this mixture over the top pie crust. You do not need a lot!
Bake the pie for 40 to 50 minutes. You are looking for a deep golden brown crust and a filling that is bubbling up through the vents. If the crust starts getting too dark too quickly, you can loosely cover it with a piece of aluminum foil.
Step 6: Rest And Serve
I know it is tempting to dig in right away, but patience is key! Let the finished Chicken Pot Pie cool on a wire rack for at least 15 to 20 minutes. This allows the filling to set up, so it does not all run out when you slice it. Then, serve it warm and enjoy!
How To Store Leftovers
If you have any leftovers, storing them is easy. Allow the pie to cool completely to room temperature. You can then cover the pie pan tightly with plastic wrap or foil. It will keep in the refrigerator for up to 3 or 4 days.
To reheat, you can place individual slices in the microwave. For a crispier crust, reheating it in the oven or a toaster oven is a great option. A few minutes at 350 degrees F should do the trick.
Tips
For a quicker version, feel free to use a store bought pie crust. They work wonderfully and save you a bit of time. You can also use a rotisserie chicken or any leftover cooked chicken you have on hand.
Do not be afraid to change up the vegetables. If you have fresh mushrooms or potatoes you want to use, just cook them along with the onions and celery. This Chicken Potpie Recipe is very forgiving and customizable.
Some people enjoy Ground Chicken Recipes for a different texture. You could easily substitute ground chicken by browning it with the onions and celery. It makes for a hearty filling that is just as delicious.
Remember to let the filling cool before assembling the pie. This is probably the most important tip to avoid a soggy bottom crust. A cool filling and a cold crust are the keys to success.
Conclusion
Making a homemade Chicken Pot Pie is a truly rewarding experience. From the flaky, buttery crust to the creamy, savory filling, it is comfort food at its finest. It is a meal that brings warmth and happiness to any dinner table.
We hope this simple recipe inspires you to create your own wonderful pot pie. Whether you follow it exactly or add your own personal touch, the result is sure to be a delicious meal that you will be proud to serve. Happy cooking!
FAQ
Can I Use Store Bought Pie Crust?
Absolutely! Using a refrigerated or frozen store bought pie crust is a great way to save time. Just follow the package directions for preparing and baking it with your homemade Chicken Pot Pie filling.
Can I Use Leftover Chicken Or Turkey?
Yes, this is a fantastic recipe for using leftovers. Simply chop up your cooked chicken or turkey and add it to the sauce with the vegetables. You will need about 2 to 3 cups of chopped meat.
How Do I Prevent A Soggy Bottom Crust?
The best way to prevent a soggy bottom is to make sure your filling is completely cool before you pour it into the unbaked pie shell. A hot filling will start melting the butter in the crust, leading to a soggy result.
Can I Make This Ahead Of Time?
You sure can. You can prepare the filling and store it in an airtight container in the refrigerator for up to 2 days. When you are ready to bake, simply assemble the pie with your crust and follow the baking instructions.
Homemade Chicken Pot Pie
A classic, comforting Chicken Pot Pie recipe with tender chicken, savory cream sauce, and mixed vegetables, all encased in a flaky, golden double crust. Easy-to-follow steps ensure a perfect, homemade meal.
Requirements
Ingredients
Instructions
- Season the chicken breasts with a little salt and pepper. Place them in a large saucepan and cover them with water. Bring the water to a simmer and cook the chicken until it is just cooked through.
- Once cooked, remove the chicken and set it on a plate. Let it cool for a few minutes so you can handle it. Then, chop it into small, bite sized pieces. Don’t throw out that cooking water! Reserve about 1 ¾ cups of it for our sauce.
- In the same saucepan, melt the butter and add the chopped onions and celery. Cook them for a few minutes until they become soft and you can see through them. This builds a great flavor base for our Chicken Potpie Recipe.
- Now, stir in the flour, salt, pepper, garlic powder, bouillon paste, and celery seed. Mix it all together. Slowly pour in the reserved chicken water and the milk, stirring constantly. Let it simmer on medium low heat until it gets nice and thick.
- Add your chopped chicken and the bag of frozen vegetables to the thick sauce. Give it a good stir to combine everything. This is a good time to taste the filling. Does it need more salt? Maybe a little more pepper? Adjust it to your liking.
- Now for a very important step. Let the mixture cool down. You do not want to pour a hot filling into your cold pie crust. This helps prevent a soggy bottom. Set it aside while you get the oven and crust ready.
- Preheat your oven to 425 degrees F. Take one of your chilled pie doughs from the fridge. On a lightly floured surface, roll it out into a circle about 12 inches across. Carefully place this dough into a 9 inch pie pan. This will be the bottom of your Chicken Pot Pie.
- Pour the cooled chicken filling into the pie crust. Roll out the second piece of dough and lay it over the top. Press the edges of the top and bottom crusts together to seal them. You can crimp the edges with a fork for a decorative touch.
- Use a sharp knife to cut a few small slits in the top crust. This allows steam to escape while it bakes, which is very important.
- For that beautiful, shiny finish, we will use an egg wash. Whisk one egg with one tablespoon of milk. Brush a very thin layer of this mixture over the top pie crust. You do not need a lot!
- Bake the pie for 40 to 50 minutes. You are looking for a deep golden brown crust and a filling that is bubbling up through the vents. If the crust starts getting too dark too quickly, you can loosely cover it with a piece of aluminum foil.
- I know it is tempting to dig in right away, but patience is key! Let the finished Chicken Pot Pie cool on a wire rack for at least 15 to 20 minutes. This allows the filling to set up, so it does not all run out when you slice it. Then, serve it warm and enjoy!
Notes
For a quicker version, feel free to use a store bought pie crust. They work wonderfully and save you a bit of time. You can also use a rotisserie chicken or any leftover cooked chicken you have on hand.
Do not be afraid to change up the vegetables. If you have fresh mushrooms or potatoes you want to use, just cook them along with the onions and celery. This Chicken Potpie Recipe is very forgiving and customizable.
Some people enjoy Ground Chicken Recipes for a different texture. You could easily substitute ground chicken by browning it with the onions and celery. It makes for a hearty filling that is just as delicious.
Remember to let the filling cool before assembling the pie. This is probably the most important tip to avoid a soggy bottom crust. A cool filling and a cold crust are the keys to success.
Nutrition
Calories
Sugar
Fat
Carbs
