Chicken Pot Pie
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 1: 9-inch pie 1x
Description
The ultimate comfort food, this rich chicken pot pie recipe can be used with homemade or store-bought pie crust, or even puff pastry for a single layer on top (no crust on bottom).
Ingredients
Scale
- 2 TBSP olive oil
- 1/3 cup chopped onion
- 1 cup sliced carrots
- 1 cup canned or frozen corn
- 1 cup yukon gold potatoes, cubed into 1/4 inch pieces
- 1/2 cup sliced celery
- 1/3 cup unsalted butter
- 1/3 cup all-purpose flour
- 1/2 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1/4 tsp celery seed
- 1 & 3/4 cup chicken broth
- 2/3 cup milk, 2%
- 1 lb boneless, skinless chicken breast, cooked and cut into 1/2 inch pieces
- 2 unbaked pie crusts, 9-inch
Instructions
- Preheat oven to 425 F.
- Heat a saucepan over medium-high heat. Heat olive oil, then add onions, carrots, corn, celery, and potatoes and cook, stirring frequently, until softened and the onions become translucent and potatoes begin to soften, about 10 minutes.
- Add butter to melt, then add flour, thyme, salt, pepper and celery seed. Stir well to combine all ingredients. Slowly stir in chicken broth and milk and bring to a simmer, then reduce heat and continue to simmer on medium-low heat until thickened. Add cooked chicken and stir to combine.
- Place the bottom pie crust into a 9-inch pie pan with the crust coming up over the sides of the pan. Pour filling into the bottom crust. Cover with top crust, seal the edges, and cut away excess dough. Cut several slits into the top to allow steam to escape. Bake 30-35 minutes or until top is golden brown and the filling is bubbly. Let cool for 15 minutes and enjoy!
Notes
- You can use either homemade or store-bought pie crusts.
- You can also use puff pastry as the top crust, and omit the bottom crust.
