Classic Chicken Pot Pie
A comforting classic made with tender chicken, veggies, and a creamy homemade sauce wrapped in golden crust.
Equipment
- Saucepan
- - Pie dish
- Whisk
- - Knife
Ingredients
- **Chicken & Veggies**
- - 1 lb chicken breast cubed
- - 1 cup sliced carrots
- - 1 cup frozen peas
- - ½ cup sliced celery
- **Sauce**
- - ⅓ cup 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
- **Crust**
- - 2 unbaked 9-inch pie crusts
Instructions
- Preheat oven to 425°F.
- Boil chicken, carrots, peas, celery for 15 minutes. Drain and set aside.
- Melt butter in a pan, sauté onion until soft. Add flour and seasonings. Cook 2 minutes.
- Whisk in broth and milk. Simmer until thickened, 5–10 minutes.
- Line pie pan with crust. Add chicken/veggie mix. Pour sauce over.
- Cover with second crust. Seal, slit top.
- Bake 30–35 minutes. Let rest 10 minutes before serving.
Notes
- Use rotisserie chicken to save time.
- Brush bottom crust with egg white for crispier texture.
- Freeze assembled pies for later baking.
- Brush bottom crust with egg white for crispier texture.
- Freeze assembled pies for later baking.