Homemade Chicken Pot Pie
This homemade chicken pot pie is to die for! A great household hit that will have your family going back for seconds in no time. Nothing beats a warm, comforting slice of pot pie!
This homemade chicken pot pie is to die for! A great household hit that will have your family going back for seconds in no time. Nothing beats a warm, comforting slice of pot pie!
- 1/3 cup butter
- 2/3 cup milk
- 1/3 cup all-purpose flour
- 1/3 cup chopped onion
- 1 cup sliced carrots
- 1/4 tsp black pepper
- 1/2 tsp coarse salt
- 1/2 cup sliced celery
- 1/4 tsp celery seed
- 1 lb boneless skinless chicken chicken breast halves, cubed
- 1/2 cup frozen green peas (or use 16oz bag of frozen carro peas)
- 1 large potato (or 2 small potatoes)
- 32 oz carton chicken stock or broth for boiling (reser
- 2 (9 inch) unbaked pillsbury pie crusts
- Carbohydrate 6.92441792289001 g
- Cholesterol 55.2208635192686 mg
- Fat 9.13651735056131 g
- Fiber 0.708645832371527 g
- Protein 14.5664618638235 g
- Saturated Fat 5.43706435914364 g
- Serving Size 1 1 Serving (228g)
- Sodium 322.567379990641 mg
- Sugar 6.21577209051849 g
- Trans Fat 0.831606228396019 g
- Calories 170 calories
Step-by-step
- In a pot, combine chicken, carrots, peas, potatoes and celery. Add the chicken broth and boil for 15 minutes. Remove from heat, drain (reserving 1 and 3/4 cup chicken broth for filling) and set aside.
- Place the bottom crust on the pie pan and dab with a fork a few times. Place in over and cook for 5-7 minutes.
- In a large sauce pan, cook onions in butter (over medium heat) until soft and translucent. Stir in flour, salt, pepper, and celery seed. Next, slowly stir in chicken broth remains and milk. Simmer over medium-low heat until thick. Remove from heat and combine with the chicken, carrots, peas, and celery mixture.
- Remove pie crust from oven and bump oven down to 375. Place the chicken filling in bottom crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
- Bake for 25 to 30 minutes, or until golden brown. Cool for 10 minutes before serving.
Flour combined with butter creates a traditional roux that anchors the entire dish, transforming reserved stock and milk into a dense, velvety binding sauce. Cooking this mixture over medium-low heat allows the starch granules to swell fully without scorching the dairy solids. Whisking continuously prevents lumps from forming while the emulsion thickens into a glossy paste that coats the back of a spoon.
Achieving structural integrity in the crust requires par-baking the bottom pastry at 425 degrees Fahrenheit for five to seven minutes before adding any moisture. Poking holes in the dough with a fork releases trapped steam, stopping large bubbles from distorting the base. Sealing the top and bottom edges tightly traps internal vapors, which cook the diced potatoes and cubed chicken through while the pastry browns in the oven.
Protecting the crispness of the top crust demands proper cooling procedures before storage. Sealing a hot pie inside a plastic container condenses steam onto the pastry surface, turning flaky layers into a soggy film. Allowing the baked dish to rest uncovered for ten minutes lets internal moisture redistribute without compromising the exterior crispness.
Leftover portions keep safely in the refrigerator for up to four days when sealed in an airtight container. Reheating slices in a conventional oven at 350 degrees Fahrenheit restores the initial rigidity of the crust far better than microwave methods, which trap moisture and soften the pastry.
