Chicken Pot Pie
A comforting dish featuring tender chicken, savory vegetables, and fluffy dumplings in a rich, creamy broth.
Equipment
- Large Pot
- Skillet
- Mixing Bowl
- Measuring Cups
- Measuring Spoons
Ingredients
- 1 recipe Homemade pie dough chilled
- 1 lb. boneless skinless chicken breasts
- 1/3 cup butter
- 1/2 cup celery sliced
- 1/3 cup onion chopped
- 1/3 cup all-purpose flour
- 1/2 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 1/4 tsp. celery seed
- 1/2 tsp. garlic powder
- 1 tsp. chicken bouillon paste (or 1 bouillon cube)
- 1 cup milk
- 8 oz. frozen mixed vegetables (carrots, peas, green beans, corn)
- 1 Tbsp. milk for egg wash
Instructions
- Season the chicken breasts with salt and pepper. Simmer in a large saucepan covered with water until cooked through (15-20 minutes). Remove, chop, and reserve 1 3/4 cups of the cooking water.
- In the same saucepan, melt butter over medium heat. Add onions and celery, cooking until soft, then stir in flour, salt, black pepper, garlic powder, bouillon, and celery seed.
- Gradually stir in reserved cooking water and milk, simmering until thickened (5-10 minutes). Add chopped chicken and mixed vegetables.
- Preheat the oven to 425°F (220°C). Roll out the pie crust and fit it into a pie pan. Pour in the cooled chicken filling and cover with the top crust, sealing the edges.
- Cut slits in the top crust for steam to escape. Brush with egg wash made from beaten egg and milk.
- Bake for 40-50 minutes until golden brown and bubbly. Let cool for 15-20 minutes before serving.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.