Introduction

Chicken pot pie is a comforting classic that combines tender chicken and vegetables in a creamy filling, all encased in a flaky, buttery crust. This irresistible recipe offers a homemade touch with step-by-step guidance for a perfect pie every time. It’s a hearty meal that’s perfect for family dinners or cozy nights in.

A golden brown pie with a thick, crimped crust that is shiny and flaky on top, showing small browned spots and a light sprinkle of herbs. One slice is cut out revealing a creamy filling with visible chunks of pale yellow potatoes, carrots, and pieces of meat inside. The pie sits on a white dish over a soft pink cloth, all placed on a white marbled surface with sprigs of fresh herbs nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 recipe pie dough (for two crusts)

1/3 cup onion, finely diced

1/2 tsp garlic powder

1/4 tsp celery seed

1 lb boneless skinless chicken breasts, poached and shredded

1/2 tsp salt

1/3 cup all-purpose flour (for roux)

1 cup whole milk

1/4 tsp black pepper, freshly ground preferred

1 tsp chicken bouillon paste

8 oz frozen mixed vegetables

1/2 cup celery, diced into 1/4-inch pieces

1/3 cup unsalted butter

1 egg (room temperature, for egg wash)

1 tbsp milk (for egg wash)

Instructions

Step 1: Bring a pot of water to a boil and add the chicken breasts with salt. Simmer until fully cooked, about 12-15 minutes. Remove and let cool slightly, then shred into bite-sized pieces. Reserve 1¾ cups of the cooking liquid for the filling.

Step 2: In a large saucepan, melt the butter over medium heat. Add diced onion and celery and cook for 4-5 minutes until softened. Sprinkle flour over the vegetables and stir constantly for 1-2 minutes to create a roux.

Step 3: Add garlic powder, celery seed, black pepper, salt, and chicken bouillon paste to the roux, stirring well. Gradually pour in the reserved chicken cooking liquid while stirring to avoid lumps. Add milk and continue stirring until smooth.

Step 4: Simmer the sauce for 3-4 minutes until thickened and creamy. Stir in shredded chicken and frozen mixed vegetables. Taste and adjust seasonings as needed. Remove from heat and let filling cool for 15-20 minutes.

Step 5: Preheat the oven to 425°F. Roll out one pie dough to 12 inches and fit into a 9-inch pie pan, leaving excess over the edges.

Step 6: Pour cooled filling into the crust and spread evenly. Roll out the second dough to 11 inches and place over the filling. Trim crusts to a 1-inch overhang, fold edges under, and crimp to seal. Cut small slits in the top crust to vent steam.

Step 7: Whisk egg and 1 tablespoon milk to make an egg wash. Brush evenly over the top crust for a golden finish. Place pie on a baking sheet and bake 40-50 minutes until crust is golden and filling bubbles at the edges.

Step 8: Remove from oven and let rest for 15-20 minutes before slicing. Serve warm with a green salad or roasted vegetables.

Tips & Variations

Use whole milk for a creamier filling, or substitute half-and-half for extra richness.

Fresh vegetables like peas, carrots, and corn can replace frozen mixed vegetables for a fresher taste.

To save time, use store-bought pie dough, but homemade dough yields the flakiest crust.

Add fresh thyme or rosemary to the filling for an herbal aroma and flavor boost.

Make the filling a day ahead and refrigerate to enhance flavors and reduce assembly time.

FAQs

Can I use rotisserie chicken instead of poaching my own?

Yes, using rotisserie chicken is a great shortcut. Just shred about 1 pound and add it to the filling once the sauce has thickened.

How do I prevent the crust from becoming soggy?

Letting the filling cool to room temperature before assembling the pie helps prevent soggy crust. Also, cutting steam vents in the top crust allows moisture to escape during baking.