Description
This classic Creamy Chicken Pot Pie features tender diced chicken, mixed vegetables, and a rich creamy sauce encased in a flaky golden pie crust. Perfect for a comforting dinner, this recipe combines a savory filling of chicken, peas, carrots, and onions simmered in a savory sauce and baked to perfection.
Ingredients
Scale
Filling
- 2 cups cooked chicken, diced
- 1 cup frozen peas and carrots
- 1/2 cup onion, chopped
- 1/4 cup butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon celery seed
- 1 3/4 cups chicken broth
- 2/3 cup milk
Crust
- 2 unbaked pie crusts
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it is hot enough for a perfect golden crust.
- Sauté Onions: In a saucepan over medium heat, melt the butter and cook the chopped onions until they become soft and translucent, releasing their sweetness.
- Make Sauce: Stir in the flour, salt, black pepper, and celery seed into the onions. Slowly whisk in the chicken broth and milk. Let the mixture simmer over medium-low heat until it thickens, stirring frequently to avoid lumps.
- Add Filling Ingredients: Gently fold the cooked diced chicken and frozen peas and carrots into the thickened sauce, then remove from heat to prevent overcooking.
- Prepare Pie Crust: Place one of the unbaked pie crusts in a 9-inch pie plate, pressing it firmly against the sides and bottom to fit properly.
- Fill the Pie: Pour the creamy chicken filling evenly into the pie crust, spreading it out as needed.
- Top Crust: Cover the filling with the second pie crust. Seal the edges by pinching or crimping them together. Cut small slits in the top crust to allow steam to escape during baking.
- Bake: Place the pie in the preheated oven and bake for 30 to 35 minutes, or until the crust turns golden brown and the filling is bubbly.
- Cool and Serve: Remove the pie from the oven and let it cool for about 10 minutes before slicing and serving to set the filling and avoid burns.
Notes
- You can use leftover cooked chicken or rotisserie chicken for convenience.
- For a richer flavor, substitute part of the chicken broth with heavy cream.
- Make sure to cut steam vents in the top crust to prevent it from becoming soggy.
- To avoid a soggy bottom crust, you can pre-bake the bottom crust for 5 minutes before adding the filling.
- Frozen vegetables can be substituted with fresh ones, but reduce cooking times accordingly.
