Homemade Chicken Pot Pie (Print-Friendly Version)
Chicken, veggies and rich sauce encased in flaky pastry for a warm, classic comfort food favorite.
# Ingredients List:
→ Filling
01 -
454 g skinless, boneless chicken breast halves, cubed
02 -
130 g carrots, sliced
03 -
130 g frozen green peas
04 -
65 g celery, sliced
→ Sauce
05 -
75 g unsalted butter
06 -
50 g onion, finely chopped
07 -
40 g all-purpose flour
08 -
2.5 ml fine salt
09 -
1.25 ml ground black pepper
10 -
1.25 ml celery seed
11 -
180 ml chicken broth
12 -
160 ml whole milk
→ Crust
13 -
2 unbaked 23 cm pie crusts
# How to Make It:
01 -
Set oven to 220°C (425°F) to preheat.
02 -
In a saucepan, combine chicken cubes, sliced carrots, peas, and celery. Add enough water to cover. Bring to a boil, cooking for 15 minutes. Remove from heat, drain thoroughly, and set aside.
03 -
Melt butter in a saucepan over medium heat. Add chopped onion and cook until softened and translucent, about 3 minutes.
04 -
Stir flour, salt, black pepper, and celery seed into the onions. Gradually add chicken broth and milk while stirring constantly.
05 -
Cook the mixture, stirring frequently, over medium-low heat until the sauce thickens. Remove pan from heat and set aside.
06 -
Place the bottom pie crust into a 23 cm pie dish. Spread chicken and vegetable mixture evenly in the crust. Pour the thickened sauce over the filling.
07 -
Cover with the second pie crust, sealing the edges and trimming excess dough. Cut several small slits in the top to allow steam to escape.
08 -
Place in the preheated oven and bake for 30–35 minutes, or until the pastry is golden brown and the filling is bubbling.
09 -
Remove from oven and let cool for 10 minutes to set before serving.
# Extra Tips:
01 -
For a crispier crust, brush the top pastry with beaten egg before baking.