Flaky Classic Chicken Pot Pie

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Full of grilled chicken, caramelized carrots, potatoes, celery with a delicious homemade creamy chicken sauce (with no cans of soup!), it is baked inside a delicious pie crust for a fantastic dinner that will be enjoyed by all! As a child, my food memories are full of delicious Middle Eastern food with a mix of American classics. One dish I remember really well, but never got to enjoy homemade was chicken pot pies! Our version was always the Marie Callendar’s pot pies you would find in your freezer. I know, not gourmet dining, but they never lasted long! Once one of us discovered the existence of them the rest were usually gone in a day or two. It was always so hard waiting the hour while it cooked in the oven, the salty pie crust is a memory I won’t forget. While I don’t know the recipe of that dish, I have (over many many years) found a delicious recipe that has become a new tradition.

I don’t make this dish often, mostly because we tend to reserve pie crusts for sweet options around here and this dish takes a fair amount of time to make. I do find though, when I make it, the leftovers seem to vanish at an alarming rate. Full of grilled chicken, caramelized carrots, potatoes, celery with a delicious homemade creamy chicken sauce (with no cans of soup!), it is baked inside a delicious pie crust for a fantastic dinner that will be enjoyed by all!

You can also make a double recipe of the dish and freeze the second pie. When we do this, I usually take the dish out of the freezer the night before and let it thaw in the fridge, then cook for 45-50 minutes. If you make your crust from scratch you can also make a double batch (two full pies worth) and make a double version of this dish in a foil lasagna pan for a crowd. Or you know, for a normal family meal…this will be popular, I promise!

Preheat oven to 375 degrees. Spray a pie pan with baking spray and line the pan with half of your pie crust.
In a saucepan, add a tablespoon of canola oil and the chicken. Season with salt and pepper. Cook on medium high until cooked through on both sides, 3-5 minutes. Remove chicken to a large bowl and add the carrots, celery and potatoes to the pan. Full of grilled chicken, caramelized carrots, potatoes, celery with a delicious homemade creamy chicken sauce (with no cans of soup!), it is baked inside a delicious pie crust for a fantastic dinner that will be enjoyed by all!Add in the rest of the butter and cook for 5-7 minutes until they just start to caramelize. Full of grilled chicken, caramelized carrots, potatoes, celery with a delicious homemade creamy chicken sauce (with no cans of soup!), it is baked inside a delicious pie crust for a fantastic dinner that will be enjoyed by all!Add to the chicken, mix together with the chicken and add in the frozen peas. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside. Put the chicken and vegetables in pie pan. Pour the chicken stock and milk mixture over the filling. Full of grilled chicken, caramelized carrots, potatoes, celery with a delicious homemade creamy chicken sauce (with no cans of soup!), it is baked inside a delicious pie crust for a fantastic dinner that will be enjoyed by all!Cover with top crust, seal edges and tuck the crust under to seal. Cut some small slits in the top of the pie crust. Brush with egg wash. Full of grilled chicken, caramelized carrots, potatoes, celery with a delicious homemade creamy chicken sauce (with no cans of soup!), it is baked inside a delicious pie crust for a fantastic dinner that will be enjoyed by all!Bake in the preheated oven for 45 minutes, or until pastry is golden brown and filling is bubbly. Full of grilled chicken, caramelized carrots, potatoes, celery with a delicious homemade creamy chicken sauce (with no cans of soup!), it is baked inside a delicious pie crust for a fantastic dinner that will be enjoyed by all!Cool for 10-15 minutes before serving. Full of grilled chicken, caramelized carrots, potatoes, celery with a delicious homemade creamy chicken sauce (with no cans of soup!), it is baked inside a delicious pie crust for a fantastic dinner that will be enjoyed by all!

Full of grilled chicken, caramelized carrots, potatoes, celery with a delicious homemade creamy chicken sauce (with no cans of soup!), it is baked inside a delicious pie crust for a fantastic dinner that will be enjoyed by all!
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Flaky Classic Chicken Pot Pie

Full of grilled chicken, caramelized carrots, potatoes, celery with a delicious homemade creamy chicken sauce (with no cans of soup!), it is baked inside a delicious pie crust for a fantastic dinner that will be enjoyed by all!
Course Main
Cuisine American
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 8
Author Dinner, then Dessert

Ingredients

  • 1 pound skinless , boneless chicken breast halves - cubed
  • 3 carrots , sliced
  • 1 cup frozen green peas
  • 2 medium potatoes , cubed in 1/2 inch cubes
  • 1/2 cup sliced celery
  • 1/3 cup butter
  • 1/3 cup chopped onion
  • 1/3 cup all-purpose flour
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon celery seed
  • 2 cups chicken broth
  • 1 cup milk
  • 2 (9 inch) unbaked pie crusts
  • 1 egg
  • 2 tablespoons of water

Instructions

  1. Preheat oven to 375 degrees.
  2. Spray a pie pan with baking spray and line the pan with half of your pie crust.
  3. In a saucepan, add a tablespoon of canola oil and the chicken.
  4. Season with salt and pepper.
  5. Cook on medium high until cooked through on both sides, 3-5 minutes.
  6. Remove chicken to a large bowl and add the carrots, celery and potatoes to the pan.
  7. Add in the rest of the butter and cook for 5-7 minutes until they just start to caramelize.
  8. Add to the chicken, mix together with the chicken and add in the frozen peas.
  9. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
  10. Put the chicken and vegetables in pie pan.
  11. Pour the chicken stock and milk mixture over the filling.
  12. Cover with top crust, seal edges and tuck the crust under to seal.
  13. Cut some small slits in the top of the pie crust.
  14. Brush with egg wash.
  15. Bake in the preheated oven for 45 minutes, or until pastry is golden brown and filling is bubbly.
  16. Cool for 10-15 minutes before serving.

Dinner then Dessert TIPS If you would like to make these into personal sized pot pies, use small ramekins and cut out the pie crust to fit. You may need more crust for this method, cook for 5-10 minutes less time.
Full of grilled chicken, caramelized carrots, potatoes, celery with a delicious homemade creamy chicken sauce (with no cans of soup!), it is baked inside a delicious pie crust for a fantastic dinner that will be enjoyed by all!

Full of grilled chicken, caramelized carrots, potatoes, celery with a delicious homemade creamy chicken sauce (with no cans of soup!), it is baked inside a delicious pie crust for a fantastic dinner that will be enjoyed by all!
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