Chicken Pot Pie

5 from 19 votes

Chicken Pot Pie is the ultimate comfort food! Stuffed with tender chicken and veggies in a creamy sauce topped with homemade flaky crust, this is a favorite dish for a warm, cozy family dinner.

Prep Time50

Cook Time1

Total Time1 50

Course: Dinner, Main Course

Cuisine: American

Keyword: Chicken pot Pie

Servings:

Calories: 245kcal

Author: Erica Walker

Ingredients

1 pound chicken breast boneless, skinless
2 bouillon cubes
2 potatoes peeled and cubed
1 cup carrots peeled and sliced
1 cup frozen corn
1 cup frozen green peas
1/3 cup butter
2-3 cloves garlic minced
1/3 cup onion diced
1/2 cup celery diced
1/3 cup flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
2/3 cups milk
1 egg white
1 Perfect Pie Crust Recipe for a two-crust pie (or 2 9-inch Pillsbury unbaked pie crusts

Instructions

Preheat oven to 375 degrees. Add 3 cups water to a saucepan. Add raw chicken breasts and 2 bouillon cubes. Bring to a boil and simmer for 20 minutes or until chicken is no longer pink in the middle.
Remove chicken breast from broth and cut into 1/2 inch cubes. Set aside.
In the same saucepan, add potatoes, carrots, corn, and peas to broth. Bring to a boil for 10-15 minutes or until potatoes are fork-tender. Remove from heat. Place a colander in a large bowl. Drain vegetables into colander and save the chicken broth in the bowl.
In a large pot over medium heat, sauté garlic, onions and celery in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in 1 3/4 cups of remaining chicken broth (add water if there isn't quite enough broth for 1 3/4 cups) and milk.
Simmer over medium-low heat until thick (if you like a thinner sauce, add more chicken broth and milk a little at a time until you reach desired consistency). Gently stir in the cooked vegetables and cubed chicken to the sauce. Remove from heat and set aside.
Place one of the pie crusts in a 9” pie pan. Pour chicken and vegetable filling into the pie crust.
Lightly moisten the outside rim of the pie crust by dipping your finger in water and "painting" around the edge of the crust. This will help to seal in the juices so it doesn't make a mess in your oven.*
Place the top crust over the pie. Trim off any excess dough of the top crust that comes over the edge of the pie tin with a butter knife. Seal the top crust to the bottom crust by crimping the edge as shown.
Cut small slits in the top of the crust in a decorative pattern.
In a small bowl, whisk egg white until it is foamy. Using a pastry brush, brush the top of the pie with the egg white.
Bake for about 35-40 minutes or until the crust is golden brown.

Video

Notes

To further prevent pie filling dripping onto the bottom of the oven, place a cookie sheet or a sheet of aluminum foil on the rack below the pie.
This recipe makes two pies so use one tonight and freeze one! Once you assemble the pie, pop it in the freezer until firm, then remove the pie plate and wrap it in freezer safe wrap and it’ll keep for up to three months. When you’re ready to bake your pie, remove it from the freezer and brush the top with a little egg wash. Then bake it until it is brown and bubbly, approximately 45 minutes.
Serve with a green salad or roasted veggies for a full dinner.

Nutrition