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Chicken Pot Pie

A warm, comforting dish of tender chicken and vegetables in a creamy sauce under a flaky crust, perfect for weeknight dinners.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Filling
  • 1 pound skinless, boneless chicken breast halves - cubed
  • 1 cup sliced carrots
  • 1 cup frozen green peas
  • 0.5 cup sliced celery
  • 0.333 cup butter
  • 0.333 cup chopped onion
  • 0.333 cup all-purpose flour
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 0.25 teaspoon celery seed
  • 1.75 cups chicken broth
  • 0.666 cup milk
For the Crust
  • 2 (9 inch) unbaked pie crusts

Method
 

Preparation
  1. Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C).
  2. Combine chicken, carrots, peas, and celery in a saucepan; add water to cover. Bring to a boil; boil for 15 minutes. Drain.
  3. Meanwhile, melt butter in a separate saucepan over medium heat. Add onion; cook until soft and translucent, 5 to 7 minutes.
  4. Stir in flour, salt, black pepper, and celery seeds.
  5. Slowly stir in chicken broth and milk.
  6. Reduce heat to medium-low; simmer until thick, 5 to 10 minutes. Set aside off heat.
Assembly and Baking
  1. Place 1 crust in a 9-inch pie plate; add chicken and vegetables to the crust. Pour hot broth mixture over top.
  2. Cover pie with top crust, seal the edges, and trim any excess dough. Make several small slits in top crust to allow steam to escape.
  3. Bake in the preheated oven until pastry is golden brown and filling is bubbly, 30 to 35 minutes.
  4. Cool for 10 minutes before serving.
  5. Enjoy!

Notes

Serve small slices to keep portions in check. Pair with a green salad or steamed vegetables for a balanced meal. This recipe is great for meal prep and can be frozen for later use.