This classic chicken pot pie is a family favorite. Combine a buttery and flaky crust with a creamy sauce, a good amount of chicken and vegetables. The perfect comfort food in a pie.
Prep Time20 minutesmins
Cook Time50 minutesmins
Total Time1 hourhr10 minutesmins
Course: Main Course, Main Dish
Cuisine: American
Keyword: chicken, Comfort food, meat pie, savory pie
Servings: 8Servings
Calories: 506kcal
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Kitchen Essentials
Pie Weights
Pie Plate with Lid
Serving Plate
Water Carafe
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Ingredients
2TablespoonsOlive Oil
1PoundChickencut into bite-sized pieces
1CupCarrotsSliced or frozen
1/2CupGreen Peasfresh or frozen
1StalkCelerySliced
1largePotatoPeeled and diced (about 1 cup)
1/3CupButter
1/3CupOnionDiced - medium-sized onion
1/3CupAll-Purpose Flour
1/2TeaspoonSalt
1/4TeaspoonBlack Pepper
1/4TeaspoonCelery Seed
32OuncesChicken Stock
2/3CupMilk
29-inchPie Crustshomemade or store bought
1mediumEggoptional
text ingredients
Instructions
Pre-bake the bottom pie crust. Make sure to dock the pie crust (pierce with a fork about 1-inch apart). Bake at 350 degrees Fahrenheit for 20 minutes. While this is baking, start the filling.
In a kettle, add the olive oil and start cooking the chicken, carrots, peas, potatoes, and celery. While they are cooking, start a smaller pan with the onions in butter.
When they are soft and translucent, add the flour, salt, pepper, and celery seed. Cook for 1-2 minutes while stirring. Then slowly add in half of the chicken broth and milk. Simmer over a medium-low heat stirring often, until thick.
Remove the mixture from the heat and pour into the kettle with the chicken, carrots, peas, potatoes, and celery. Stir to combine. Add the rest of the broth.
Pour into the pre-baked pie crust.
Cover with the top crust and seal the edges. Cut small slits in the top crust. This allows the steam to escape. If you want to have that golden pie crust color, brush with a beaten egg just before baking.
Bake for 30 minutes at 375 degrees Fahrenheit or until the top crust is golden brown.
Allow to cool for 10-15 minutes before serving. This will help the filling continue to thicken a bit before slicing.