Classic homemade Chicken Pot Pie with a flaky buttery double crust and a creamy chicken and vegetable filling. Comfort food that’s perfect for family dinners, make-ahead meals, and freezing.
1 recipe homemade pie dough, chilled (or 2 store-bought pie crusts)
1 lb boneless skinless chicken breasts
1/3 cup (75 g) butter
1/2 cup celery, sliced (50 g)
1/3 cup onion, chopped (45 g)
1/3 cup all-purpose flour (40 g)
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/4 tsp celery seed
1/2 tsp garlic powder
1 tsp chicken bouillon paste (or 1 bouillon cube)
1 cup milk (240 ml)
8 oz frozen vegetable mix (carrots, peas, green beans, corn) (225 g)
1 egg (for egg wash)
1 tbsp milk (for egg wash)
1. Season chicken with salt and pepper, place in a saucepan and cover with water. Simmer until just cooked through; remove, cool slightly, chop into bite-size pieces, and reserve 1 3/4 cups of the cooking water.
2. Melt butter in the saucepan and cook onions and celery until soft and translucent. Stir in flour, salt, pepper, garlic powder, celery seed, and chicken bouillon.
3. Slowly whisk in reserved chicken water and milk, simmer over medium-low heat until thickened into a creamy gravy.
4. Add chopped chicken and frozen vegetables to the thickened sauce; taste and adjust seasoning. Allow filling to cool before assembling.
5. Preheat oven to 425°F (220°C). Roll out one pie crust to fit a 9-inch pie pan and press into the pan.
6. Pour cooled chicken and vegetable filling into the prepared bottom crust.
7. Roll out second crust and place over filling; seal and crimp edges. Cut a small slit in the top crust to vent steam.
8. Whisk egg with 1 tablespoon milk and brush over top crust. If crust browns too quickly, tent with foil while baking.
9. Bake for 40–50 minutes until crust is golden and filling is bubbling. Let rest 15–20 minutes before slicing and serving.
Make-ahead: Prepare filling and dough up to 2 days ahead; store separately in the fridge or assemble unbaked and chill.
Freezing: Freeze unbaked or baked pie for up to 3 months; thaw overnight in the refrigerator before baking or reheating.
Tip: To prevent a soggy bottom crust, allow the filling to cool before adding to the crust and bake until the filling bubbles.
Variation: Substitute rotisserie chicken for a faster shortcut, or use puff pastry for a flakier top.
Find it online: https://www.broodrecipes.com/chicken-pot-pie-recipe/