Chicken pot pie was one of those foods that, as a child, I found fun but not particularly delicious. I liked the little individual frozen pot pies that my parents bought in a store and then heated up in the oven. However, it wasn’t until I became an adult that I began to cook pot pies from scratch and really appreciate what a hearty, comfort-food meal they can make.
- 1 lb. boneless skinless chicken breast, cubed
- 1 c. carrots, sliced
- 1 c. green peas, frozen
- ½ c. celery, sliced
- 2 potatoes, skinned and cubed
- Chicken broth to cover (~ 2 ½ c.)
- 2⁄3 c. butter
- ½ c. onion, chopped
- 2⁄3 c. all-purpose flour
- 1 tsp salt
- ½ tsp. ground black pepper
- ½ tsp. celery seed
- 1 tsp. garlic powder
- ½ tsp. poultry seasoning
- 3 c. chicken broth
- 1 ¼ c. milk
- 2 pie crusts (normal or deep dish)
- 1 egg white
- Preheat oven to 375° F.
- In a large saucepan, combine chicken, carrots, peas, celery, and potatoes. Add chicken broth to cover and boil for 15 minutes. Remove from heat, drain (retain broth for gravy) and set aside.
- In a saucepan over medium heat, saute the onions in the butter until translucent. Stir in flour, salt, pepper, celery seed, garlic powder, and poultry seasoning. Slowly stir in chicken broth and milk. Simmer over medium heat until thick.
- Pour gravy mixture over chicken filling and mix.
- Press bottom pie crust into a 9″ pie pan. Brush with egg white and bake for 5 minutes.
- Pour filling and gravy into pie shell. Cover with top crust and seal edges. Cut away excess dough. Brush with remaining egg white. Cut several small slits in top crust to release steam.
- Bake 40 minutes or until top crust is golden brown and filling bubbly. Cool for 10 minutes before serving.
- Extra filling is great for hot sandwiches!
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