Chicken Pot Pie
With a creamy filling, chunks of chicken, and lots of veggies, this Homemade Chicken Pot Pie is warming, filling, and easy to make. The ultimate comfort food and great for freezing!
Servings: 6 servings
- 1 homemade pie crust (2 discs)
- 4 cups cooked chicken shredded or diced
- 6 tablespoons unsalted butter
- 1 medium onion (1 cup chopped)
- 3 carrots diced
- 1 medium potato peeled and cut into 1/2 inch pieces
- 2 cloves garlic minced
- 1/3 cup all-purpose flour
- 2 cups chicken stock
- 1/2 cup heavy cream
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon celery seed
- 1 cup frozen peas (do not thaw)
- 1 tablespoon parsley finely chopped, plus more for garnish
- 1 egg (beaten for egg wash)
Preheat oven to 425 degrees. Roll 1 chilled pie crust disk into a 12” circle. Transfer the rolled pie dough into a 9” pie dish.
In a large skillet add the butter, onions and cook on medium heat for 4-5 minutes until the onions are translucent. Mix in the garlic and cook for 1 minute. Add in the flour and whisk well for 1 minute.
Season with salt, pepper and celery seed. Then add in the cream and broth slowly mixing until smooth until thickened (about 6-8 minutes).
Add the chicken, carrots, potatoes and peas to the saucepan and mix well. Pour into the pie crust. Roll the second disk of pie dough into a 10” diameter circle and place over the pie filling. Fold the excess dough under the bottom crust then crimp the two crusts together to seal.
Cut some small slits in the top of the pie crust, brush with egg wash (mix the egg and 2 tablespoons of water together to make this) and bake in the preheated oven for 30-35 minutes, or until pastry is golden brown and filling is bubbly.
Calories: 559kcal | Carbohydrates: 31g | Protein: 31g | Fat: 34g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 729mg | Potassium: 558mg | Fiber: 4g | Sugar: 6g | Vitamin A: 6059IU | Vitamin C: 14mg | Calcium: 66mg | Iron: 3mg