Description
Warm comfort arrives with classic chicken pot pie nestled in a flaky, golden crust that hugs tender chicken and colorful vegetables. Your kitchen will smell like pure home happiness when this comforting classic emerges from the oven, ready to satisfy serious hunger pangs.
Ingredients
Scale
Main Ingredients:
- 1 lb boneless, skinless chicken breasts
- 1 cup carrots
- 1 cup frozen peas
- ½ cup celery
Supporting Ingredients:
- ⅓ cup unsalted butter
- 1 ¾ cups chicken broth
- ⅔ cup milk
Seasoning and Thickeners:
- ⅓ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
Instructions
- Mix 2 ½ cups flour, 1 teaspoon salt, and 1 teaspoon sugar in a large bowl. Slice your cold butter into small cubes and work it into the dry ingredients until the mixture looks like rough breadcrumbs.
- Add 6-8 tablespoons ice water gradually, mixing until your dough comes together. Separate the dough into two equal portions, shape into flat circles, and refrigerate for 30 minutes.
- Melt ⅓ cup butter in a large skillet over medium heat. Add 1 cup carrots, ½ cup celery, and 1 cup frozen peas, sautéing for 5 minutes until vegetables start to soften.
- Sprinkle ⅓ cup flour, ½ teaspoon salt, ¼ teaspoon pepper, ¼ teaspoon onion powder, and ¼ teaspoon garlic powder over the vegetables. Stir and cook for 1-2 minutes.
- Slowly pour in 1 ¾ cups chicken broth and ⅔ cup milk, whisking constantly until the sauce thickens and becomes smooth.
- Fold 1 pound diced cooked chicken into the vegetable mixture. Remove from heat and let cool slightly.
- Preheat your oven to 425°F. Roll out one dough disc and place it in a 9-inch pie dish, letting edges hang over the sides.
- Pour the warm chicken filling into the bottom crust. Roll out the second dough disc and cover the filling.
- Trim and crimp the edges to seal. Cut 3-4 small slits in the top crust to allow steam to escape.
- Bake at 425°F for 35-40 minutes until the crust turns golden brown. Let the pie rest for 15 minutes before serving.
Notes
- Create the pie dough ahead of time, letting it chill for at least an hour helps develop flakier, more tender crust texture.
- Dice chicken and vegetables into uniform sizes to ensure even cooking and consistent flavor in every bite.
- For a gluten-free version, swap regular flour with a cup-for-cup gluten-free flour blend and use cornstarch to thicken the filling.
- Season your filling generously and taste before adding to the crust to guarantee a deeply satisfying pot pie flavor profile.
- Prep Time: 35 minutes
- Cook Time: 50 minutes
- Category: Chicken
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 491 kcal
- Sugar: 2 g
- Sodium: 369 mg
- Fat: 29 g
- Saturated Fat: 16 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 23 g
- Cholesterol: 85 mg