Imagine a dish that wraps you in warmth, comfort, and pure culinary nostalgia - our Home-Style Chicken Pot Pie is that magical meal that transforms an ordinary dinner into an extraordinary experience! With a golden, flaky crust and a creamy, hearty filling packed with tender chicken and colorful vegetables, this recipe isn't just food; it's a journey back to grandma's kitchen that will have your entire family begging for seconds.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: American
Serves: 6 servings
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup peas
- 1/2 cup celery, diced
- 1/3 cup butter
- 1/3 cup flour
- 1 3/4 cups chicken broth
- 1/2 cup milk
- Salt and pepper to taste
- 2 pie crusts
Instructions
- Preheat the oven to 425°F (218°C). Ensure the rack is positioned in the center of the oven for even cooking.
- In a large skillet, melt butter over medium heat. Add diced carrots, celery, and peas. Sauté vegetables for 5-7 minutes until they begin to soften, stirring occasionally.
- Sprinkle flour over the vegetables and stir continuously for 1-2 minutes to create a roux, which will help thicken the sauce.
- Gradually pour in chicken broth and milk, whisking constantly to prevent lumps from forming. Simmer the mixture for 3-4 minutes until the sauce begins to thicken.
- Add shredded chicken to the vegetable mixture. Season with salt and pepper to taste. Stir to combine all ingredients thoroughly.
- Line a 9-inch pie dish with one pie crust, ensuring it covers the bottom and sides completely. Trim any excess dough hanging over the edges.
- Pour the chicken and vegetable filling into the pie crust, spreading it evenly.
- Cover the filling with the second pie crust. Crimp the edges to seal, and cut 3-4 small slits on top to allow steam to escape.
- Optional: Brush the top crust with an egg wash (1 beaten egg mixed with 1 tablespoon water) for a golden, glossy finish.
- Place the pie on a baking sheet to catch any potential drips. Bake for 30-40 minutes, or until the crust is golden brown and the filling is bubbling.
- Remove from oven and let the pot pie rest for 10-15 minutes before serving. This allows the filling to set and prevents burning.
- Slice and serve hot, enjoying the creamy, comforting flavors of this classic home-style chicken pot pie.
Tips
- • For an extra-flaky crust, keep your pie dough and butter ice-cold before preparing • Don't rush the roux-making process - slow and steady ensures a smooth, thick sauce • Let the pot pie rest after baking to allow the filling to set and prevent burning • Use a baking sheet underneath to catch any potential overflow and keep your oven clean • For a professional touch, use an egg wash to achieve that gorgeous golden-brown crust • Feel free to customize vegetables based on what you have in your refrigerator • Leftover pot pie can be refrigerated and reheated in the oven to maintain crust crispiness
Nutrition Facts
Calories: 420kcal
Carbohydrates: 30g
Protein: 22g
Fat: 25g
Saturated Fat: 12g
Cholesterol: 85mg
