Chicken Pot Pie
A comforting and hearty dish featuring a flaky pie crust filled with tender chicken and a medley of vegetables in a creamy sauce. Perfect for family dinners or a cozy night in.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 75 minutes
- Yield: 6 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, cold and cubed
- 1/2 cup ice water
- 1 teaspoon salt
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup peas
- 1/2 cup celery, diced
- 1/2 cup corn kernels
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon celery seed
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 3/4 cups chicken broth
- 2/3 cup milk
Instructions
- Preheat your oven to 425°F (220°C).
- Prepare the Pie Crust: In a food processor, pulse flour and salt. Add cold butter and pulse until the mixture resembles coarse crumbs. Gradually add ice water and pulse until the dough comes together. Divide into two discs, wrap in plastic, and refrigerate for 30 minutes.
- Make the Filling: In a large skillet, melt butter over medium heat. Add carrots, celery, peas, and corn. Cook until vegetables are tender. Stir in flour, salt, pepper, celery seed, onion powder, and garlic powder. Gradually whisk in chicken broth and milk until smooth. Simmer until the mixture thickens. Add shredded chicken and stir until well combined.
- Roll out one disc of dough to fit your pie dish. Place it in the bottom of the dish. Pour the chicken and vegetable filling over the crust.
- Top with the Second Crust: Roll out the second disc of dough. Place it over the filling and seal the edges. Cut slits on the top to allow steam to escape.
- Bake for 30-35 minutes or until the crust is golden brown.
Nutrition
- Calories: 550
- Sugar: 4g
- Sodium: 800mg
- Fat: 36g
- Saturated Fat: 20g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 80mg