Chicken Pot Pie
A classic chicken pot pie made with tender chicken, a creamy seasoned filling, and a flaky golden crust.
Servings: 6
Ingredients
- 1 recipe pie dough bottom crust
- Puff pastry or additional pie dough top crust
- 1 lb boneless skinless chicken breasts or 3–4 cups shredded rotisserie chicken
- ½ tsp salt plus more for cooking chicken if using breasts
- ⅓ cup unsalted butter
- ⅓ cup onion finely diced
- ½ cup celery diced into ¼-inch pieces
- ⅓ cup all-purpose flour
- ½ tsp garlic powder
- ¼ tsp celery seed
- ¼ tsp black pepper
- 1 tsp chicken bouillon paste
- 1¾ cups reserved chicken cooking liquid or chicken broth
- 1 cup whole milk
- 8 oz frozen mixed vegetables
- 1 large egg
- 1 tbsp milk for egg wash
Instructions
- Poach the chicken breasts in lightly salted water until fully cooked, then shred and reserve 1¾ cups of the cooking liquid. If using rotisserie chicken, shred the meat and use chicken broth instead.
- Melt the butter in a saucepan and cook the onion and celery until softened. Stir in the flour and seasonings to form a roux. Gradually whisk in the cooking liquid or broth and milk, stirring until smooth and thickened.
- Fold in the chicken and frozen vegetables, then remove from heat and allow the filling to cool. Assemble the pie with prepared crusts, brush with egg wash, and bake at 425°F until golden brown and bubbling. Let rest before serving.
Notes
- Rotisserie chicken is a great time-saving option
- Cooling the filling helps prevent a soggy crust
- Turkey can be substituted for chicken
Nutrition
Calories: 268kcal | Carbohydrates: 14g | Protein: 21g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 78mg | Sodium: 278mg | Potassium: 481mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2343IU | Vitamin C: 5mg | Calcium: 79mg | Iron: 1mg