Homemade Chicken Pot Pie
Ingredients:
2 pie crust
2 chicken breast
Celery stalks (however much you like)
1 bag frozen peas and carrots or mixed veggies
5 tbsp butter
1/3 cup flour
1 3/4 cup chicken broth
2/3 cup milk
1/3 cup onion (about a quarter of an onion)
1/4 tsp rosemary
1/4 tsp thyme
1/4 tsp black pepper
1/4 tsp celery seed
1/2 tsp salt
Instructions:
Pre heat oven to 425 degrees.
Make sure frozen veggies are thawed.
cube chicken. Dice celery and onion.
Add chicken and celery to a pot of water and bring to a boil for about 15min. Drain and set to the side.
On medium heat melt down 5 tbsp butter add onion and 1/4 tsp of rosemary, thyme, celery seed and black pepper and 1/2 tsp salt. Let onion cook down for a few min.
Reduce heat to low and add in 1/3 cup flour and mix
Slowly whisk in 1 3/4 cups chicken broth and 2/3 cup milk. Let simmer until thicken. About 5-10 min.
NOTE: if you don’t want to make the gravy from scratch cook down your onion and seasoning then use a can of cream of chicken soup and 1 can of water or milk. It will work the same.
Place pie crust 1 down in pie plate. Add in thawed frozen veggies, chicken, celery, and gravy mixture.
Place pie crust 2 over top. Pinch together the edges and cut off any excess.
Add breather holes in the crust.
Add egg wash over top for that golden brown crust.
Bake at 425 degrees for 30-40 min. Until desired crispness.
Chicken pot pie is a classic comfort food that combines tender chunks of chicken, savory vegetables, and a flavorful creamy sauce, all encased in a golden flaky crust. This homemade recipe stands out by using fresh ingredients like chicken breast, celery, onion, and a medley of peas and carrots, making it both wholesome and delicious. One of the secrets to a rich flavor is the homemade gravy, which is thickened with flour and infused with herbs such as rosemary, thyme, and celery seed. These herbs not only enhance the taste but also contribute to a warm, aromatic experience. If you're short on time or prefer an easier route, the recipe offers a practical tip to substitute the homemade gravy with a can of cream of chicken soup mixed with water or milk, delivering comparable creaminess and convenience without sacrificing taste. This flexibility allows newcomers and experienced cooks alike to adapt the recipe based on their schedule and pantry. When assembling your pot pie, ensure you thaw your frozen veggies completely to avoid excess moisture that could make the crust soggy. The dual pie crusts are key: the bottom crust forms a sturdy base holding all the filling, while the top crust seals in the juices and browns beautifully with an egg wash applied before baking. Remember to add breather holes to the crust to allow steam to escape, preventing the crust from becoming soggy or cracking in the oven. Baking at a high temperature of 425 degrees ensures that the crust crisps up nicely within 30 to 40 minutes. Monitoring the crust color is essential — it should turn a delightful golden brown, indicating your chicken pot pie is perfect for serving. This homemade chicken pot pie recipe can easily become a family favorite and is perfect for cozy dinners or special occasions. Pair it with a light side salad or steamed greens for a balanced meal. Additionally, this recipe is highly customizable: substitute vegetables based on seasonality or preference, or add a pinch of black pepper to taste for a slight kick. With this recipe, you can enjoy the comforting flavors and textures of a timeless dish made from scratch, sure to please all ages and tastes.
CHICKEN POT PIE PERFECT