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Classic Chicken Pot Pie
Created by: Howcan Team
Ingredients
- 1 pound boneless, skinless chicken breasts, cubed
- 1 cup sliced carrots
- 1/2 cup frozen green peas
- 1/3 cup butter
- 1/3 cup chopped onion
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon celery seed
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 2 (9 inch) unbaked pie crusts
Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- In a large saucepan, combine 1/3 cup of butter and 1/3 cup of chopped onion. Cook over medium heat until the onions are soft and translucent.
- Stir in 1/3 cup of all-purpose flour, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/4 teaspoon of celery seed. Slowly pour in 1 3/4 cups of chicken broth and 2/3 cup of milk. Simmer and stir over medium-low heat until the mixture is thick and bubbly.
- Stir in 1 cup of sliced carrots and 1/2 cup of frozen green peas. Add the cubed chicken. Remove from heat and set aside.
- Roll out one of the pie crusts and place it in a 9-inch pie dish. Pour the chicken mixture into the pie crust. Roll out the second pie crust and place it over the filling. Trim and crimp the edges to seal the crusts together. Cut several small slits in the top crust to allow steam to escape.
- Bake in the preheated oven for 30 to 35 minutes, or until the crust is golden brown and the filling is bubbly. Cool for 10 minutes before serving.
Chicken Pot Pie has a rich history dating back to medieval England, where it was known as "chicken pie." The dish made its way to America with the early settlers and became a staple of traditional American cuisine. This savory pie is filled with tender chicken, vegetables, and a creamy sauce, all encased in a flaky pastry crust. Chefs like Julia Child and Martha Stewart have popularized their own versions of this classic comfort food. Today, the best chicken pot pies can be found in cozy diners and family-owned restaurants across the United States, with variations that include biscuit toppings or even a puff pastry crust. The key to a perfect chicken pot pie lies in the balance of flavors and achieving a golden, flaky crust.
75 min
6
450 calories
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