Homemade Chicken Pot Pie
Ingredients
The pie crust
-
1
recipe
Homemade pie dough, chilled
The filling
-
1
pound
boneless skinless chicken breasts
-
⅓
cup
butter
-
½
cup
celery, sliced
-
⅓
cup
onion, chopped
-
⅓
cup
all-purpose flour
-
½
teaspoon
salt
-
¼
teaspoon
black pepper
-
¼
teaspoon
celery seed
-
½
teaspoon
garlic powder
-
1
teaspoon
chicken bouillon paste
-
1
cup
milk
-
8
ounces
frozen veggies (mix of carrots, peas, green beans, and corn)
-
1
egg
for egg wash
-
1
tablespoon
milk (for egg wash)
Instructions
- Cook the chicken by seasoning it and simmering in water until cooked through, then chop into pieces.
- In the same pot, cook onions and celery in butter until soft, then stir in flour and seasonings.
- Gradually add reserved water and milk, simmering until thickened, then stir in chicken and frozen vegetables.
- Allow the filling to cool before pouring it into the bottom pie crust.
- Cover with the top crust, seal the edges, and make slits for steam to escape.
- Brush the top with an egg wash and bake at 425°F for 40-50 minutes until golden brown.
- Let the pie rest for 15-20 minutes before serving.
Nutrition Facts (estimated)
Servings
8
Calories
431
Total fat
24g
Total carbohydrates
35g
Total protein
19g
Sodium
575mg
Cholesterol
81mg
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