Classic Chicken Pot Pie Recipe
Hearty, classic chicken pot pie with creamy filling and buttery crust—perfect for cozy nights and family dinners.
Equipment
- - Pie plate (9-inch)
- - Saucepan (x2)
- Whisk
- - Knife
Ingredients
- - 1 lb chicken breast cubed
- - 1 cup sliced carrots
- - 1 cup frozen green peas
- - ½ cup sliced celery
- - ⅓ cup unsalted butter
- - ⅓ cup chopped onion
- - ⅓ cup all-purpose flour
- - ½ tsp salt
- - ¼ tsp black pepper
- - ¼ tsp celery seed
- - 1¾ cups chicken broth
- - ⅔ cup milk
- - 2 9-inch unbaked pie crusts
Instructions
- Preheat oven to 425°F (220°C).
- Boil chicken, carrots, peas, and celery for 15 mins. Drain.
- In a new pot, sauté onion in butter. Add flour, salt, pepper, and celery seed.
- Slowly whisk in broth and milk. Simmer until thick.
- Fill pie dish with bottom crust, add filling, then sauce.
- Cover with top crust, seal, and cut slits.
- Bake 30–35 mins or until golden. Let rest 10 mins before serving.
Notes
- Brush bottom crust with egg white to prevent sogginess
- Add thyme or rosemary for depth
- Freeze unbaked for later meals
- Add thyme or rosemary for depth
- Freeze unbaked for later meals