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Are you always looking for healthy dinner ideas that satisfy every family member? This homemade Chicken Pot Pie recipe blends juicy chicken, vibrant veggies, and golden buttery crust for a classic American comfort food you’ll make again and again. Easy to prep with pantry staples, adaptable for busy schedules, and perfect for weeknights or Sunday gatherings, it’s a must-have for your dinner ideas list.
Table of Contents
Why You’ll Love This Chicken Pot Pie
- Simple ingredients you already have
- Kid-friendly and picky-eater approved
- Quick dinner idea prep in just 15 minutes, bake and enjoy
- Beautiful golden crust with creamy filling
- Works as a cheap dinner for a family or a cozy supper for two
Kitchen Equipment You’ll Need
Using the right kitchen equipment makes this recipe even easier and more enjoyable to prepare. Check out these must-haves for best results:
- oven for the perfect bake
- cutting board and chef’s knives for easy prep
- mixing bowls and measuring cups and spoons set for accuracy
- rolling pin for a smooth crust
- baking sheets for extra protection from spills
- kitchen utensils
Ingredients
| Ingredient | Amount |
|---|---|
| Homemade pie dough | 2 crusts |
| Boneless skinless chicken breasts | 1 pound |
| Butter | 1/3 cup (75g) |
| Celery, sliced | 1/2 cup (50g) |
| Onion, chopped | 1/3 cup (45g) |
| All-purpose flour | 1/3 cup (40g) |
| Salt | 1/2 tsp (2.5g) |
| Black pepper, freshly ground | 1/4 tsp (0.5g) |
| Celery seed | 1/4 tsp (0.5g) |
| Garlic powder | 1/2 tsp (1.5g) |
| Chicken bouillon paste or cube | 1 tsp (5g) |
| Milk | 1 cup (240ml) |
| Frozen mixed veggies | 8 oz (225g) |
| Egg (for egg wash) | 1 |
| Milk (for egg wash) | 1 tbsp (15ml) |
Step-by-Step Instructions
- Cook the Chicken: Season chicken with salt and pepper, then simmer in a saucepan with water until just cooked. Remove, cool slightly, then chop into bite-sized pieces. Reserve 1 ¾ cups of this cooking water.
- Make the Filling: In the same saucepan, sauté onions and celery in butter until soft. Stir in flour, salt, pepper, garlic powder, bouillon, and celery seed. Slowly add reserved water and milk, whisking until thickened.
- Add Chicken and Veggies: Stir in the chopped chicken and frozen veggies. Taste and adjust seasoning as needed. Let the mixture cool.
- Prepare the Crust: Roll out the bottom pie crust and line a 9-inch pie pan. Add the cooled filling.
- Top and Seal: Roll out the second crust and place it over the filling. Seal the edges and crimp. Make steam vents on top with a sharp knife.
- Apply Egg Wash: Beat 1 egg with 1 tbsp milk, brush lightly over the top crust.
- Bake: Preheat oven to 425°F (218°C). Bake for 40–50 minutes until golden brown and bubbling. If crust browns too quickly, shield with foil.
- Cool and Serve: Allow to rest at least 15–20 minutes for easy slicing.
Helpful Tips
- Use store-bought or homemade pie dough whatever fits your schedule.
- To save time, prep the filling and pie dough ahead.
- Swap out veggies based on seasonal favorites or what you have.
- Leftover pot pie can be stored in the fridge for up to 4 days.
FAQ: Chicken Pot Pie
Can I make chicken pot pie ahead of time?
Yes! Assemble, cover, and refrigerate up to 24 hours before baking.
What makes a pot pie crust flaky?
A cold pie dough (chilled butter or shortening) and not overworking the dough makes the crust beautifully flaky.
Can I freeze Chicken Pot Pie?
Absolutely. Bake as directed, cool completely, then freeze wrapped well for up to 2 months.
What can I use instead of chicken?
Cooked turkey or rotisserie chicken are great swaps.
Is there a dairy-free version?
Use your favorite plant-based milk and vegan butter for a dairy-free filling.
Equipment List
- Oven
- Cutting board
- Chef’s knives
- Mixing bowls
- Measuring cups and spoons set
- Rolling pin
- Baking sheets
- Kitchen utensils
Ultimate Chicken Pot Pie : Easy Family Dinner in Under 1 Hour
Homemade Chicken Pot Pie with tender chicken breasts, mixed vegetables, and flaky double crust. Classic American comfort food perfect for family dinners, easy weeknight meals, or cozy Sunday suppers. Creamy filling with perfectly seasoned gravy.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
1 recipe Homemade pie dough, chilled (makes 2 crusts – one for top, one for bottom)
1 pound boneless skinless chicken breasts
1/3 cup butter (75 g)
1/2 cup celery, sliced (50 g)
1/3 cup onion, chopped (45 g)
1/3 cup all-purpose flour (40 g)
1/2 teaspoon salt (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 (or 1 bouillon cube) (5 g)
1 cup milk (240 ml)
8 ounces frozen mixed vegetables (carrots, peas, green beans, corn) (225 g)
1 egg (for egg wash)
1 tablespoon milk (for egg wash) (15 ml)
Instructions
1. Season chicken breasts with salt and pepper. Place in large saucepan, cover with water. Bring to simmer and cook until just barely cooked through (about 15 minutes). Remove chicken to plate, cool slightly, then chop into bite-size pieces. Reserve 1 ¾ cups cooking water, discard remainder.
2. In same saucepan, add butter, onions, and celery. Cook 3-4 minutes until soft and translucent. Stir in flour, salt, pepper, garlic powder, celery seed, and chicken bouillon paste. Gradually whisk in reserved cooking water and milk. Simmer over medium-low heat 5-7 minutes until thickened, stirring constantly.
3. Add chopped chicken and frozen vegetables to thickened sauce. Stir to combine. Taste and adjust seasoning with additional salt, pepper, or bouillon if needed. Remove from heat and allow mixture to cool completely (about 30 minutes) so it doesn’t melt the pie crust.
4. Preheat oven to 425°F (218°C). Remove one pie dough disk from refrigerator. On lightly floured surface, roll into 12-inch circle using rolling pin. Gently fit into 9-inch pie plate, pressing into bottom and sides.
5. Pour cooled chicken pot pie filling into bottom crust. Roll out second pie dough disk into 12-inch circle. Place over filling. Trim, seal, and crimp edges together. Cut 4-5 small slits in top crust to allow steam to escape.
6. Whisk 1 egg with 1 tablespoon milk. Brush thin layer over top crust (avoid brushing edges to prevent over-browning).
7. Bake 40-50 minutes until crust is deep golden brown and filling bubbles. If crust browns too quickly after 30 minutes, tent loosely with aluminum foil.
8. Remove from oven and cool on wire rack at least 15-20 minutes before serving (allows filling to set for clean slices).
Notes
Make-ahead: Assemble pie (without baking) and refrigerate up to 24 hours before baking. Add 5-10 extra minutes to baking time if cold from refrigerator.
Freezer option: Assemble unbaked pie, wrap tightly in plastic wrap and foil. Freeze up to 2 months. Bake from frozen at 425°F for 60-75 minutes.
Storage: Refrigerate leftovers up to 4 days. Reheat individual slices in 350°F oven 15-20 minutes.
Substitutions: Use rotisserie chicken (3 cups shredded), turkey, or cooked ham. Swap vegetables for your favorites.
Crust tip: Keep dough ingredients cold for maximum flakiness. Don’t overwork dough.
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