Simple Classic Chicken Pot Pie. Plus, this homemade chicken pot pie is super easy to prep, making it a great recipe for beginner cooks and busy families alike. The only complicated part of making a pot pie is the pastry. By using a refrigerated dough you're left with making a quick, savory gravy that can be filled with leftover cooked.
So, I started out using refrigerated pie dough, all frozen vegetables, and all dried herbs.
A delicious chicken pot pie made from scratch with carrots, peas, and celery for a comfort food classic.
Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike.
You can cook Simple Classic Chicken Pot Pie using 14 ingredients and 6 steps. Here is how you cook that.
Ingredients of Simple Classic Chicken Pot Pie
- It's 1 1/2 lb of uncooked boneless skinless chicken breast - 3/4" cubed.
- You need 1 1/2 cup of 1/2" diced potato.
- You need 1 cup of 1/4" sliced carrots.
- You need 1 cup of frozen peas.
- Prepare 1/3 cup of + 2 tsp unsalted butter.
- Prepare 1/3 cup of chopped yellow onion.
- It's 1/3 cup of all-purpose flour.
- You need 1 tsp of sea salt.
- You need 1/4 tsp of black pepper.
- It's 1/4 tsp of celery seed.
- Prepare 1/4 tsp of dried thyme.
- You need 1 1/2 cup of unsalted chicken broth.
- You need 2/3 cup of milk (I use 1%).
- Prepare 2 of refrigerated pie crusts (9in).
Chicken Pot Pie is a classic comfort food full of chicken, carrots, peas and celery in a delicious homemade WHAT Vegetables work well in CHICKEN POT PIE? Chicken pot pie traditionally uses carrots This looks like an amazing dinner for any day of the week and I love how simple it is to make. This classic chicken pot pie has all the goods: a flaky, buttery crust, a creamy sauce and a hearty mix of chicken and vegetables. This classic Chicken Pot Pie is filled with tender pieces of chicken, carrot, celery, potato, and herbs.
Simple Classic Chicken Pot Pie step by step
- In a medium sauce pan combine raw cubed chicken, carrots, peas and potatoes. Add just enough water to cover And a pinch of salt and pepper. Bring to a boil, reduce heat and simmer for 10 - 15 minutes, or until carrots and potatoes are just fork tender. When done drain in colander and set aside..
- Preheat oven to 425°F. Grease a square 2 quart casserole dish all over with 2 tsp butter. Unroll one pie crust and press into dish, forming and pressing from center out to fit and stretch up sides of dish, almost to top edge. If you get any tears just pinch 'em back together. Set aside..
- In same sauce pan used for chicken mix, melt butter over medium heat. When melted add onions and cook until translucent, Stirring frequently. About 3 minutes. Whisk in flour, salt, pepper, celery seed and thyme to make a roux. Cook until roux is golden, whisking frequently. About 2 minutes more..
- Slowly add chicken broth and milk, whisking constantly to prevent clumping and sticking to bottom. Bring to a simmer until thickened, stirring constantly. About 5 minutes. Turn off heat. Gently fold chicken and veg mixture into sauce..
- Pour filling into bottom pie crust, spreading out evenly. Unroll and add top crust, pinching to seal edges (use the tines of a fork for best seal). Cut a few slits for steam vents in top. Pop it in the oven and bake 30-35 minutes or until top is golden brown..
- When done remove from oven, spread an additional tablespoon of butter over top to melt into crust if desired. Allow to cool 10 minutes, dish up and enjoy!.
It's cozy comfort food that's wonderful in the winter! If you're looking for a hearty recipe to make for dinner on chilly nights, this Chicken Pot Pie is fantastic. My go to chicken pot pie recipe! If you are having problems with the flavor being bland, I suggest preparing the chicken first then use the Simple and clean flavors. Just what I look for in chicken pot pie.