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Brian Sunter

Chicken Pot Pie

Classic American comfort food — shredded chicken and vegetables in a creamy gravy under a flaky pastry crust.

via tastesbetterfromscratch.com

1h 12m 6 servings
chicken pie comfort-food dinner
Scale
Units

Ingredients

  • 1 lb boneless skinless chicken breasts
  • 1.75 cups chicken cooking water
  • 0.33 cup unsalted butter
  • 0.50 cup celery
  • 0.33 cup onion
  • 0.33 cup all-purpose flour
  • 0.50 tsp salt
  • 0.25 tsp black pepper
  • 0.25 tsp celery seed
  • 0.50 tsp garlic powder
  • 1 cup milk
  • 1 tsp chicken bouillon paste
  • 8 oz frozen mixed vegetables
  • — large egg
  • 1 tbsp milk

Equipment

  • deep dish pie pan
  • pie crust

Instructions

Prepare the Chicken

1

Place 1 lb boneless skinless chicken breasts in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 15 minutes until cooked through.

2

Remove the chicken from the pot and reserve 1.75 cups chicken cooking water . Shred or dice the chicken into bite-sized pieces.

Make the Filling

3

Preheat the oven to 425°F.

4

Melt 0.33 cup unsalted butter in a large saucepan over medium heat.

5

Add 0.50 cup celery , sliced, and 0.33 cup onion , chopped. Cook for 3-4 minutes until softened.

6

Stir in 0.33 cup all-purpose flour , 0.50 tsp salt , 0.25 tsp black pepper , 0.25 tsp celery seed , and 0.50 tsp garlic powder . Cook for 1 minute to form a roux.

7

Gradually whisk in 1 cup milk and the reserved chicken cooking water. Add 1 tsp chicken bouillon paste .

8

Bring to a simmer, stirring constantly, and cook for 3-5 minutes until the sauce is thick and bubbly.

9

Stir in the shredded chicken and 8 oz frozen mixed vegetables . Remove from heat.

Assemble the Pie

10

Line a 9-inch deep dish pie pan with one pie crust . Trim the edges to fit.

11

Pour the chicken filling into the crust.

12

Place the second pie crust on top. Crimp the edges together to seal and cut several slits in the top crust to allow steam to escape.

13

Whisk together large egg and 1 tbsp milk to make an egg wash. Brush the top crust evenly with the egg wash.

Bake

14

Bake for 40-50 minutes until the crust is golden brown and the filling is bubbly.

15

Let the pot pie rest for 10 minutes before serving.

View Cooklang Source
recipe.cook 
---
title: Chicken Pot Pie
description: "Classic American comfort food — shredded chicken and vegetables in a creamy gravy under a flaky pastry crust."
servings: 6
time: 1 hour 30 minutes
tags:
  - chicken
  - pie
  - comfort-food
  - dinner
cuisine: American
difficulty: intermediate
source: https://tastesbetterfromscratch.com/chicken-pot-pie/
---

== Prepare the Chicken ==

Place @boneless skinless chicken breasts{1%lb} in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for ~cooking chicken{15%minutes} until cooked through.

Remove the chicken from the pot and reserve @chicken cooking water{1 3/4%cups}. Shred or dice the chicken into bite-sized pieces.

== Make the Filling ==

Preheat the oven to 425°F.

Melt @unsalted butter{1/3%cup} in a large saucepan over medium heat.

Add @celery{1/2%cup}, sliced, and @onion{1/3%cup}, chopped. Cook for ~softening{3-4%minutes} until softened.

Stir in @all-purpose flour{1/3%cup}, @salt{1/2%tsp}, @black pepper{1/4%tsp}, @celery seed{1/4%tsp}, and @garlic powder{1/2%tsp}. Cook for ~roux{1%minute} to form a roux.

Gradually whisk in @milk{1%cup} and the reserved chicken cooking water. Add @chicken bouillon paste{1%tsp}.

Bring to a simmer, stirring constantly, and cook for ~thickening{3-5%minutes} until the sauce is thick and bubbly.

Stir in the shredded chicken and @frozen mixed vegetables{8%oz}. Remove from heat.

== Assemble the Pie ==

Line a 9-inch #deep dish pie pan{} with one #pie crust{}. Trim the edges to fit.

Pour the chicken filling into the crust.

Place the second #pie crust{} on top. Crimp the edges together to seal and cut several slits in the top crust to allow steam to escape.

Whisk together @large egg{1} and @milk{1%tbsp} to make an egg wash. Brush the top crust evenly with the egg wash.

== Bake ==

Bake for ~baking{40-50%minutes} until the crust is golden brown and the filling is bubbly.

> If the edges brown too quickly, cover them with a ring of aluminum foil.

Let the pot pie rest for ~resting{10%minutes} before serving.