This classic Chicken Pot Pie recipe is made with a creamy homemade sauce and filled to the brim with protein-packed chicken. Served in individual little ramekins, this cozy entrée will leave your house smelling amazing and your stomachs full and content. Plus, it’s super easy to make!
Features: – Fresh vegetables like carrots, onions, garlic, celery and mushrooms. – Tender pieces of boneless chicken thighs or breast meat – A flaky, buttery skillet shortcut pie crust.
Benefits: – Delicious one-pot meal that can be thrown together in no time – Comforting winter warmer full of flavor – Suitable for vegetarians if you substitute the chicken for plant based proteins
Make this chicken pot pie for an easy and delicious dinner. It has a creamy sauce, flaky, buttery crust and filled with veggies and chicken.
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Preparation and Cooking Time
Prep Time: 25 minutes
Cook Time: 55 minutes
Extra Time: 10 minutes
Total Time: 1 hour 30 minutes
Servings: 6
Ingredients
½ cup carrots, sliced
¼ cup butter
500g skinless, boneless chicken breast halves-cubed
1⅓ cups chicken broth
⅛ teaspoon celery seed
½ cup carrots, sliced
1 whole unbaked pie crust
½ cup frozen peas
¼ cup onion, chopped
⅛ teaspoon black pepper
⅓ cup milk
¼ cup celery, sliced
¼ cup all-purpose flour
Directions Chicken Pot Pie | A Homemade Classic
Step 1
Preheat the oven to 425 degrees F.
Step 2
In a saucepan, mix together chicken, celery, peas, and carrots, cover with water and bring to a boil. Take off the saucepan from the heat and drain after boiling for about 15 minutes.
Step 3
Melt butter in a separate saucepan on medium heat, while the chicken is cooking. Stir in onions and cook for at least 5 minutes until soft. Add flour, celery seed, pepper, salt, milk, and chicken stock. stir to combine.
Step 4
Turn down the heat to medium-low and simmer for about 5-8 minutes, until thick, then take it off the heat. Put the chicken and veggies in the base of the pie crust. Pour the hot liquid mixture on top, then cover with the top pie crust.
Step 5
Gently seal the edges, cutting away any excess dough. Then make enough small slits in the top crust, to let the steam escape. Bake for about 30 minutes, until the filling is bubbly and the pastry looks golden brown.
Step 6
Let cool for about 10 minutes, before you serve.
Nutritional Information
(per serving)
407 21g
Calories Fat
27g 16g
Carbs Protein
