recipes

Chicken Pot Pie


The warmth and love of home transformed into a rich, satisfying pie. Steaming, bubbly and full of the tender goodness of meat and vegetables on the inside, while crispy and buttery on the outside, this chicken pot pie is a nutritious dinner that will be adored by the whole family.
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The warmth and love of home transformed into a rich, satisfying pie. Steaming, bubbly and full of the tender goodness of meat and vegetables on the inside, while crispy and buttery on the outside, thi...

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Cook time70 minYield8 servings


Ingredients

  • CHICKEN AND VEGETABLE BROTH
  • 1 pound skinless, boneless chicken breast halves, cubed
  • 1 cup carrots, sliced
  • 1 cup frozen green peas
  • 1/2 cup celery sticks, diced
  • SILKY CHICKEN AND VEGETABLE SAUCE
  • 1/3 cup butter
  • 1/3 cup onion, chopped
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon celery seeds
  • 1 3/4 cups chicken broth (drained from your chicken and vegetable broth)
  • 2/3 cup milk
  • 2 (9 inch) unbaked pie crusts

Cooking guidelines

Preheat your oven to 425°F/220°C.

Prepare a large saucepan and combine in it the chicken, carrots, peas, and celery. Add water to cover your meat and vegetables. Bring everything to a boil and cook for about 15 minutes. Remove the saucepan from the heat, drain the broth into a separate pan or bowl and set both aside.

Take a fresh saucepan and melt the butter in it over medium heat. Stir in the onions and let them sweat for a few moments until they become tender and translucent. Add the flour, salt, pepper and celery seeds, and stir thoroughly until the dry ingredients are well combined. Slowly stir in the chicken broth and milk. Let the mixture simmer over medium-low heat, while stirring continually to avoid any lumps forming inside, until it thickens into a silky sauce. Remove it from the heat and set it aside for a moment.

Take the chicken mixture and spread it over the bottom of your pie crust. Pour the hot sauce over the chicken mixture. Lay your second pie crust over the top, seal the edges carefully and cut off any extra dough. Make several small slits using a sharp knife in the top of the crust in order to allow the steam to escape.

Place your pie in the preheated oven and bake it for about 30 to 35 minutes, or until the pastry is rich golden brown in color, crisp along the sides and bubbly inside. Let it set and cool for about 10 minutes before serving.


  • Chef: Tomas Skocdopole
  • Published:

Category: Chicken meat

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