Homemade Chicken Pot Pie
A comforting, from-scratch chicken pot pie featuring a flaky golden crust and a rich, savory gravy filled with tender chicken and vegetables. Skip the frozen aisle for this ultimate family favorite.
Ingredients
Crust
- 1 recipe Homemade pie dough chilled; makes 2 crusts (top and bottom needed)
Filling
- 1 pound boneless skinless chicken breasts trimmed of excess fat
- 1/3 cup butter unsalted preferred (75 g)
- 1/2 cup celery thinly sliced (50 g)
- 1/3 cup onion finely chopped (45 g)
- 1/3 cup all-purpose flour 40 g
- 1/2 teaspoon salt adjust to taste (2.5 g)
- 1/4 teaspoon freshly ground black pepper 0.5 g
- 1/4 teaspoon celery seed 0.5 g
- 1/2 teaspoon garlic powder 1.5 g
- 1 teaspoon chicken bouillon paste 5 g; or 1 bouillon cube
- 1 cup whole milk 240 ml
- 8 ounces frozen mixed vegetables 225 g; carrots, peas, green beans, and corn
Egg Wash
- 1 large egg
- 1 tablespoon milk 15 ml
Instructions
- Place chicken breasts in a large saucepan and cover with water. Bring to a gentle simmer over medium heat until cooked through. Remove chicken to cool, then chop into bite-sized pieces. Reserve 1¾ cups of the cooking liquid.
- In a pan, melt butter over medium heat. Add onion and celery; cook until translucent (5-7 minutes). Stir in flour, salt, pepper, celery seed, garlic powder, and bouillon paste. Cook for 1 minute to remove raw flour taste.
- Slowly whisk in the reserved chicken cooking water and 1 cup of milk. Simmer on medium-low until the gravy thickens enough to coat the back of a spoon.
- Remove from heat. Stir in the chopped chicken and frozen vegetables. Let the filling cool completely to prevent a soggy bottom crust.
- Preheat oven to 425°F. Roll out one dough disk into a 12-inch circle and place in a 9-inch pie pan. Pour in cooled filling. Roll out second disk, place on top, seal edges, and crimp.
- Cut slits in the top crust for steam. Brush with egg wash (egg whisked with 1 tbsp milk). Bake for 40-50 minutes on a baking sheet until golden brown and bubbling. Rest for 20 minutes before serving.
Notes
Make Ahead: Filling can be made 1 day early. Tip: If the crust edges brown too quickly, tent them with foil at the 30-minute mark. Always ensure the filling is cold before assembling to keep the pastry flaky.