Homemade Chicken Pot Pie

This pie is full of delicious things like grilled chicken, caramelized carrots, potatoes, and celery
Contributor

Full of grilled chicken, caramelized carrots, potatoes, and celery, with a delicious homemade creamy chicken sauce (with no cans of soup!), this recipe is baked inside a delicious pie crust for a fantastic dinner that will be enjoyed by all!

 

6
Servings
346
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 (nine-inch) unbaked pie crusts, divided
  • 1 Tablespoon canola oil
  • 1 Pound skinless, boneless chicken breast halves, cubed
  • Salt, to taste, for chicken
  • Pepper, to taste, for chicken
  • 3 carrots, sliced
  • 1/2 Cup celery, sliced
  • 2 medium potatoes, cubed in one-half-inch cubes
  • 1 Cup frozen green peas
  • 1/3 Cup chopped onion
  • 1/3 Cup butter
  • 1/3 Cup all-purpose flour
  • 3/4 Teaspoons salt
  • 1/4 Teaspoon black pepper
  • 1/2 Teaspoon celery seed
  • 2 Cups chicken broth
  • 1 Cup milk
  • Egg wash
  • 2 Tablespoons water

Directions

Preheat oven to 375 degrees F.

Spray a pie pan with baking spray and line the pan with half of your pie crust.

In a saucepan, add a tablespoon of canola oil and the chicken. Season with salt and pepper. Cook on medium-high until cooked through on both sides, 3-5 minutes. Remove chicken to a large bowl and add the carrots, celery, and potatoes to the pan. Once those have fully cooked through, add the chicken back in, and add in the frozen peas.

Add onions to a separate pan with butter. Cook until the onions are soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove the pan from heat and set aside.

Put the chicken and vegetables in pie pan. Pour the chicken stock and milk mixture over the filling. Cover with top crust, seal edges, and tuck the crust under to seal. Cut some small slits in the top of the pie crust. Brush with egg wash. Bake in the preheated oven for 45 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10-15 minutes before serving.

 

Nutritional Facts

Total Fat
10g
14%
Sugar
7g
8%
Saturated Fat
2g
8%
Cholesterol
90mg
30%
Carbohydrate, by difference
32g
25%
Protein
31g
67%
Vitamin A, RAE
69µg
10%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
7mg
9%
Vitamin K (phylloquinone)
11µg
12%
Calcium, Ca
91mg
9%
Choline, total
95mg
22%
Fiber, total dietary
3g
12%
Folate, total
48µg
12%
Iron, Fe
3mg
17%
Magnesium, Mg
48mg
15%
Niacin
12mg
86%
Pantothenic acid
2mg
40%
Phosphorus, P
290mg
41%
Selenium, Se
29µg
53%
Sodium, Na
516mg
34%
Water
191g
7%
Zinc, Zn
1mg
13%

Chicken Pot Pie Shopping Tip

Southern food is a mixture of Native American, Creole, and European influences. Staples of this comfort food include corn (in all its forms), honey, chicken, pork, and seafood, all easily found at any neighborhood grocery store.

Chicken Pot Pie Cooking Tip

Southern and comfort food is often rich and heavy, be sure to include lots of greens and vegetables with these dishes.