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Chicken Pot Pie

2011 September 5
by Alicia

Chicken Pot Pie is one of my husband’s favorite comfort foods.  It’s easy to make it extra special by making individual pot pies in smaller baking dishes.  Of course, it can be made as one large dish for the family to share.  Regardless of the dish it is baked in, it is always sure to please!

Chicken Pot Pie

What You Need

Begin by making the sauce.  Start by sauteing the onion and celery.  Make sure that you cook it as long as you would for any other dish, as they won’t get too much more done in the oven.

Butter

Celery & Onion

The flour and spices get added to the mix next.  Let it cook with the onion and celery for about a minute or so to cook out the raw flavor of the flour.

Flour & Spices

Cooking

Next, add the broth and milk a little bit at a time.  I usually add the broth first, followed by the milk, but there is no reason that you couldn’t add them together or add the milk before the broth.  Just be sure to stir very well between additions to make sure the sauce is smooth and not lumpy.  It’s very similar to making the sauce for my favorite macaroni and cheese dish.

Cooking

Sauce

Let the sauce bubble for a little while to thicken.  Once it’s nice and thick, add the chicken and veggies.

Chicken & Veggies

Filling

Line your baking dish (or dishes) with pie crust.  I have a certain recipe that I highly recommend!

Dishes

Crust

Pour the mix into the crust(s) and top with the remaining pie crust.  Flute the edges and brush with the beaten egg.

Filled

Ready

Egg

Bake in a preheated oven until the crust is golden brown.  Let the pot pie cool slightly before serving.

Baked

Chicken Pot Pie

Yield: 6 to 8 servings

1 to 1 1/2 pounds boneless skinless chicken breasts, cooked and cut into bite-sized pieces
1 cup chicken broth
1 1/2 cups milk
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons butter
1/2 onion, chopped
2 celery stalks, chopped
1/3 cup all-purpose flour
2 cups frozen mixed vegetables, thawed
1/2 teaspoon dried parsley
1/2 teaspoon dried thyme
1 egg, lightly beaten
unbaked pie crust dough (one recipe of this crust is what I use, any dough for 2 9? crusts will work)

Preheat oven to 400 degrees F. Melt butter in a medium saucepan over medium heat. Add celery and onion. Saute until onion is translucent and celery is tender, about 5 minutes. Add flour and mix well. Cook and stir about 1 minute. Gradually stir in broth and milk, stirring very well between additions to avoid lumps. Bring sauce to a boil. Reduce heat and simmer until thickened.

Line a 2-quart baking dish with pie crust. Mix together chicken, veggies, and sauce. Pour into crust. Top with remaining pie crust and flute edges. Cut small slits in dough to vent steam. Brush top with egg and bake at 400 degrees F for about 30 to 35 minutes, or until crust is golden brown Let cool for about 10 minutes before serving.

http://www.everydayhomecook.com/2011/09/chicken-pot-pie/

One Response leave one →
  1. Kelly permalink
    September 24, 2011

    I have been looking for a ‘from scratch’ chicken pot pie recipe and this looks delish! Any ideas on making in advance then freezing? Bake first then freeze? Or freeze uncooked and bake later?

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