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Irresistible Chicken Pot Pie Recipe

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★★★★★

4.9 from 66 reviews

This irresistible Chicken Pot Pie features a creamy, savory filling of shredded poached chicken, mixed vegetables, and a flavorful roux-based sauce, all encased in a flaky homemade pie crust. A perfect comfort food that’s hearty and satisfying for any occasion.

Ingredients

Scale

Pie Crust

  • 1 recipe pie dough (enough for top and bottom crusts)

Filling

  • 1/3 cup onion, finely diced
  • 1/2 tsp garlic powder
  • 1/4 tsp celery seed
  • 1 lb boneless skinless chicken breasts (poached until fully cooked, then shredded)
  • 1/2 tsp salt
  • 1/3 cup all-purpose flour (for roux base)
  • 1 cup whole milk
  • 1/4 tsp black pepper, freshly ground preferred
  • 1 tsp chicken bouillon paste
  • 8 oz frozen mixed vegetables (such as Birds Eye mixed vegetables)
  • 1/2 cup celery, diced into 1/4-inch pieces
  • 1/3 cup unsalted butter (such as Kerrygold)

Egg Wash

  • 1 egg, room temperature
  • 1 tbsp milk

Instructions

  1. Poach and shred chicken. Bring a pot of water to a boil, add 1/2 tsp salt, and simmer the chicken breasts for 12-15 minutes until fully cooked. Remove chicken and set aside to cool. Shred into bite-sized pieces once cool enough to handle. Reserve 1¾ cups of the cooking liquid for the filling.
  2. Prepare the roux and vegetables. In a large saucepan, melt the butter over medium heat. Add diced onion and celery, cooking 4-5 minutes until softened and fragrant. Sprinkle flour over vegetables, stirring constantly for 1-2 minutes to form a roux.
  3. Season and thicken the sauce. Stir in garlic powder, celery seed, black pepper, salt, and chicken bouillon paste. Gradually whisk in reserved cooking liquid to avoid lumps, then add milk. Simmer for 3-4 minutes, stirring until sauce thickens enough to coat the back of a spoon.
  4. Combine filling ingredients. Stir in shredded chicken and frozen mixed vegetables. Taste and adjust seasoning as needed. Remove from heat and let the filling cool to room temperature (15-20 minutes) to prevent soggy crusts.
  5. Preheat oven and prepare bottom crust. Heat oven to 425°F. Roll out one pie dough piece to 12-inch diameter on floured surface and place into a 9-inch pie pan, allowing excess dough to hang over edges.
  6. Assemble pie with filling and top crust. Pour cooled filling evenly into crust. Roll out second dough piece to 11-inch diameter and cover the filling. Trim crusts to 1-inch overhang, fold edges under, and crimp to seal. Cut small slits in top crust to vent steam.
  7. Apply egg wash and bake. Whisk egg with 1 tbsp milk and brush over top crust for golden finish. Place pie on baking sheet and bake for 40-50 minutes until crust is golden and filling bubbles at edges.
  8. Rest and serve. Remove pie from oven and let rest 15-20 minutes to set the filling. Slice and serve warm with green salad or roasted vegetables.

Notes

  • Using whole milk results in a creamier filling, but 2% milk can be used as a lighter alternative.
  • Cooling the filling before assembling prevents a soggy bottom crust.
  • The reserved chicken cooking liquid adds extra savory flavor; do not discard.
  • Allow the pie to rest before slicing to ensure clean slices and prevent filling from spilling out.
  • For best results, use a homemade or store-bought flaky pie dough.

Keywords: chicken pot pie, chicken pie, comfort food, savory pie, homemade pie crust, creamy chicken filling

Find it online: https://reemcook.com/irresistible-chicken-pot-pie-recipe/