Chicken Pot Pie
Comfort food at its best - this chicken pot pie recipe will be your go-to meal to warm your insides! There may be a lot of steps to this recipe, and it definitely takes some time, but your tummy will be happy in the end.
Servings: 8 pieces
Equipment
- Cutting board
- Vegetable peeler
- Cooking and measuring utensils
- Large frying pan
- Medium saucepot
- Strainer
- 9 or 10 inch pie plate
- Rolling Pin
- Pastry mat or wax paper
- Tinfoil
Ingredients
- 1 tsp salt divided, plus more to taste if needed
- 1 tsp pepper divided, plus more to taste if needed
- 1/2 tsp onion powder
- 2 tbsp butter divided
- 2 boneless skinless chicken breasts
- 1 small onion
- 4 carrots
- 3 celery stalks
- 1/2 cup flour
- 1 3/4 cups low sodium chicken broth
- 2/3 cup milk
- 2 large Yukon Gold potatoes
- 2 refrigerated pie crusts
Instructions
- Peel and dice carrots, celery, onion, and potatoes. Set aside carrots, celery, and onion. Place potatoes in cold, salted water. Bring potatoes to a boil and cook about 8 minutes, or until fork tender. Strain and set aside.
- Dice chicken into bite-sized pieces. Season with 1/2 tsp each of salt, pepper, and onion powder. Saute in large frying pan with 1 tablespoon of butter. Remove chicken from pan and set aside. Cover with foil to keep warm.
- Add another tablespoon of butter and vegetables to the pan Season with 1/4 tsp each of salt and pepper. Cook carrots, celery, and onion until all vegetables are fork tender, about 10-12 minutes.
- While the vegetables cook, roll out the pie crusts to be larger in diameter than your pie plate. Place the crust in the plate to check to make sure the crusts will hang over the edges. Roll them out on a pastry mat or a sheet of wax paper for easy cleanup.
- Sprinkle 1/2 cup of flour over the vegetables and cook for 2 minutes. Slowly add chicken broth to the pan, stir constantly. Next, add in the milk. Cook 3-4 minutes until mixture starts to thicken.
- Add potatoes and chicken to the frying pan. Cook over medium-low heat for 3-5 more minutes. When ready, the filling should be thick enough to cut through with a spoon (see picture). Season filling with remaining 1/4 tsp each of salt and pepper. Taste and add more seasonings if needed.
- Place bottom crust in pie plate. Add the filling. Place second crust over the top. Pinch to seal the two crusts together all the way around the plate. Cut a few slits in the top of the crust so the pie can vent in the oven.
- Bake at 400 degrees Farhrenheit for 25 minutes. Cover with foil and bake for an additional 15 minutes. Let rest on countertop for about 15 minutes before serving.
Notes
- White or russet potatoes can be used in place of Yukon Gold potatoes.
- For a shortcut, substitute 2 1/2 cups of rotisserie chicken to cut out a few steps and still get the same great taste!