Recipe: Perfect Chicken Pot Pie

Chicken Pot Pie. One of our most popular and top-rated recipes of all time, this classic chicken pot pie recipe has a flaky, buttery crust, a creamy sauce and a. This homemade chicken pot pie recipe streamlines your work by using frozen peas and carrots and Pillsbury™ refrigerated pie crusts. Swap out chicken for turkey or try a different frozen veggie combo.

Chicken Pot Pie -this classic homemade chicken pot pie is the ultimate comfort food! And if our classic chicken pot pie sounds good, note you have to try our comforting Chicken Pot Pie Soup. This Chicken Pot Pie recipe is made by poaching uncooked chicken in stock and milk which is then used as the broth for the creamy filling. You can cook Chicken Pot Pie using 14 ingredients and 7 steps. Here is how you cook it.

Ingredients of Chicken Pot Pie

1. You need 1 lb of chicken breast, cubed.
2. It's 1 cup of sliced carrots (frozen).
3. You need 1 cup of peas (frozen).
4. It's 1/2 cup of sliced celery.
5. You need 1/3 cup of sweet onion, chopped.
6. It's 1/2 cup of flour.
7. You need 1/2 tsp of salt.
8. Prepare 1/4 tsp of black pepper.
9. It's 1/4 tsp of celery seed.
10. Prepare 1 3/4 cup of chicken broth.
11. It's 1 of egg, beaten (optional).
12. Prepare 1/3 cup of butter.
13. Prepare 2/3 cup of cream.
14. You need 2 (9 inch) of unbaked pie crusts.

Or speed things up by using cooked chicken! A pot pie is a type of pie with a top pie crust, and sometimes a bottom pie crust, consisting of flaky pastry. The term is used in North America. This chicken pot pie recipe is loaded with flavor.

Chicken Pot Pie step by step

1. Preheat oven to 425..
2. In saucepan, combine chicken, carrots, peas and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside..
3. In small bowl mix flour, salt, pepper and celery seed..
4. In the saucepan over meadium heat, cook onions in butter until soft and translucent. Stir in flour mixture. Slowly stir in chicken broth and milk. Take your time mixing until it is well blended, thick and creamy. Remove from heat and set aside..
5. Combine chicken and sauce..
6. Spray a 9 inch pie plate with PAM. Put bottom portion of pie crust in pie plate and cut away excess dough. Pour in chicken mixture. Cover with top crust, cut away excess dough leaving about an inch of overhang to tuck under bottom pie crust and seal edges. Make several small slits in the top to allow steam to escape. Optional: beat an egg and baste the top lightly..
7. Bake for 30-35 minutes or until pastry is golden brown and filling is bubbly. Cool for 15-20 minutes before serving..

It's got flaky pie crust and a buttery creamy I initially wanted to make an easy chicken pot pie. So, I started out using refrigerated pie dough, all. Here's a from-scratch Chicken Pot Pie adapted from Marshall Field's classic recipe. With a slow-cooked chicken, a creamy vegetable filling, and a handmade pie crust, this pot pie is the ultimate. Chicken pot pie savory pie filled with cooked chicken, onion, carrot, and peas in a creamy sauce.