Chicken Pot Pie
Chicken Pot Pie bakes creamy filling under pastry until the crust is golden and the center is bubbling.
About This Recipe
Chicken Pot Pie benefits from measured seasoning and a clear cooking method.
Prepare the ingredients before starting so the final texture stays consistent.
Ingredients
- ✓1 recipe Homemade pie dough)
- ✓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 more to taste (or substitute 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 tbsp milk ((15 ml))
Ingredient Notes
- Protein: Use even pieces so they cook at the same speed.
- Seasoning: Season the surface before cooking.
- Heat control: Brown with enough heat, then finish gently if needed.
- Resting: Rest meat briefly before slicing or serving.
Instructions
- 1
Cook Chicken: Season chicken with salt and pepper. Add the chicken to a large saucepan and cover it with water. Bring it to a simmer and cook until it's just barely cooked through then remove the chicken to a plate. Allow it to cool for a few minutes before chopping into bite-size pieces. Reserve about 1 3/4 cups of the water in a measuring cup, and discard the rest.
- 2
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.
- 3
Add chopped chicken and frozen vegetables. Taste and season with more salt, pepper, bouillon or garlic powder if needed. Allow mixture to cool .
- 4
Preheat oven to 425 degrees F.
- 5
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.
- 6
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.
- 7
Egg wash: Whisk 1 egg with 1 tablespoon milk and brush a very thin layer over the top pie crust before baking.
- 8
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.
- 9
Rest and serve: Allow chicken pot pie to cool for at least 15-20 minutes before serving, to allow it to set up.
Katy’s Kitchen Tips
- Prepare ingredients before starting.
- Season in layers as the dish cooks.
- Control heat so the texture stays pleasant.
- Taste and adjust before serving.
Variations and Substitutions
- Herb finish: Add parsley, cilantro, basil, dill, or chives.
- Spicier version: Increase chili, cayenne, black pepper, or hot sauce.
- Saucy version: Serve with gravy, salsa, pan sauce, or yogurt sauce.
- Meal prep: Use leftovers in bowls, wraps, salads, or sandwiches.
What to Serve With Chicken Pot Pie
Serve Chicken Pot Pie with potatoes, rice, pasta, salad, roasted vegetables, or bread.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 to 4 days.
Reheat gently so the center stays tender and the sauce does not dry out.
Common Mistakes to Avoid
- Rushing the method: Skipping steps can flatten flavor or texture.
- Too much heat: High heat can brown the outside before the center is ready.
- Underseasoning: Taste and adjust before serving.
- Serving too late: Many dishes taste best soon after finishing.
FAQ
Can I make Chicken Pot Pie ahead?
Yes. Prep or cook ahead, then reheat gently or finish close to serving.
How do I know it is done?
Use the time range plus a thermometer or the doneness sign in the method.
Can I change the seasoning?
Yes. Adjust herbs, spices, heat, or sauce to match your meal.
How should I store leftovers?
Keep leftovers airtight in the refrigerator and reheat gently.
Nutrition Facts
- Calories: 431 kcal
- Carbohydrates: 35 g
- Cholesterol: 81 mg
- Fiber: 3 g
- Protein: 19 g
- Sodium: 575 mg
- Sugar: 2 g
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.3 g