Chicken pot pie savory pie filled with cooked chicken, onion, carrot, and peas in a creamy sauce. With a flaky, buttery crust, it’s comfort food at its finest. And whiles it’s a dish that you can easily source, pre-made, in almost any grocery freezer aisle, we strongly believe that making your own, from scratch, is worth it a thousand times over.
Do you have to make your own pie crust?
Definitely not. Store-bought refrigerated dough will work just fine. However, if you have the time, this flaky homemade recipe won’t let you down.
How do you make sure your bottom crust doesn’t get soggy?
It’s all dependent on the filling—it can’t be soupy! Instead, it should be thick when it comes off the stove; too much chicken broth and you’ll run the risk of it seeping through your crust before it’s baked.
Can you freeze the pot pie?
Absolutely! You can make the filling up to a day in advance and you can freeze a whole unbaked chicken pot pie for up to two months.
Prep: 20 mins Cook: 50 mins Total: 1 hr 10 mins Servings: 8 Yield: 1 9-inch pie
“A delicious chicken pie made from scratch with carrots, peas and celery.”
1 pound skinless, boneless chicken breast halves – cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts
Preheat oven to 425 degrees F (220 degrees C.)
In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
Per Serving: 412 calories; protein 18.4g 37% DV; carbohydrates 30.4g 10% DV; fat 23.9g 37% DV; cholesterol 54.9mg 18% DV; sodium 517mg 21% DV.