Description
Chicken Pot Pie is a comforting classic with tender chicken, hearty vegetables, and a creamy sauce all baked inside a golden, flaky crust. Perfect for family dinners, meal prep, or holiday leftovers, this savory pie is cozy, satisfying, and a timeless favorite.
Ingredients
1 pound skinless boneless chicken breasts, cubed
1/2 cup sliced celery
1 cup sliced carrots
1 cup frozen peas
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk
2 (9-inch) unbaked pie crusts (store-bought or homemade)
Instructions
- Preheat oven to 425°F (220°C).
- Place one pie crust in a deep-dish pie pan. Prick with a fork and bake for 5 minutes.
- In a large pot, boil chicken, carrots, peas, and celery in water for 15 minutes. Drain and set aside.
- In a saucepan, melt butter over medium heat. Add onions and cook until soft. Stir in flour, salt, pepper, and celery seed. Gradually add broth and milk, stirring until thickened.
- Add cooked chicken and vegetables to the sauce and mix well.
- Pour filling into prepared crust. Top with second crust, seal edges, and cut slits in the top.
- Bake 25–30 minutes until crust is golden and filling is bubbling.
- Cool 10 minutes before slicing and serving.
Notes
- Blind bake the bottom crust for 5 minutes to prevent sogginess.
- Rotisserie chicken works as a time-saving substitute.
- Add diced potatoes for a heartier pie.
- Freeze before or after baking for up to 3 months.
- Let pie cool slightly before serving for cleaner slices.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 420
- Sugar: 3g
- Sodium: 540mg
- Fat: 25g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 65mg
