Name: Chicken Pot Pie
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 lb chicken breast halves, skinless, boneless, cubed; 1 cup carrots, sliced; 1 cup frozen green peas; 1/2 cup celery, sliced; 1/3 cup butter; 1/3 cup onion, chopped; 1/3 cup all-purpose flour; 1/2 tsp kosher salt; 1/4 tsp black pepper; 1/4 tsp celery seed; 1 3/4 cups chicken broth; 2/3 cup milk; 2 crust unbaked pie crust, 9-inch

Steps

Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C).
Combine chicken breast halves, carrots, frozen green peas, and celery in a saucepan; add water to cover. Bring to a boil; boil for 15 minutes. Drain.
Meanwhile, melt butter in a separate saucepan over medium heat. Add onion; cook until soft and translucent, 5 to 7 minutes. Stir in all-purpose flour, kosher salt, black pepper, and celery seed.
Slowly stir in chicken broth and milk.
Reduce heat to medium-low; simmer until thick, 5 to 10 minutes. Set aside off heat.
Place 1 unbaked pie crust in a 9-inch pie plate; add the chicken breast halves and vegetables to the crust. Pour the hot broth mixture over top.
Cover the pie with the top unbaked pie crust, seal the edges, and trim any excess dough. Make several small slits in the top crust to allow steam to escape.
Bake in the preheated oven until pastry is golden brown and filling is bubbly, 30 to 35 minutes. Cool for 10 minutes before serving.
Enjoy!

Chef's notes

The pie is done when the internal filling temperature reads at least 165 degrees F and the crust is deep golden brown; tent with foil after 20 minutes if the edges brown too fast. Boil and drain the chicken and vegetables first, then start the roux so the sauce is ready right when the filling is, keeping everything hot for assembly. The most common mistake is pouring cold or lukewarm sauce over the filling, which leads to a soggy bottom crust; keep the broth mixture hot off the heat and pour it immediately before topping with the crust. No chicken broth on hand? Substitute an equal amount of turkey broth or vegetable broth without changing the rest of the recipe. Assemble the pie up to 24 hours ahead, cover tightly with plastic wrap, and refrigerate unbaked; add 5 minutes to the bake time straight from the fridge. Leftovers keep refrigerated for up to 3 days and reheat well at 350 degrees F for 15 to 20 minutes.

Source: Robbie Rice ↗ · rated ★ 4.8 by 13,668 people there

Chicken Pot Pie

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