Best Chicken Pot Pie
This easy + delicious recipe will have people asking for more!
Ingredients
Crust
- 2 cups flour
- 1 tsp salt
- 3/4 cup shortening
- 4-5 tbsp ice water
Filling
- 3 cups boneless chicken cubed (rotisserie chicken works great)
- 1 cup sliced carrots
- 1 cup frozen peas
- 1/2 cup sliced celery
- 1/3 cup butter
- 1/4 cup chopped onion
- 1/3 cup flour
- 1/2 tsp black pepper
- 1/4 tsp celery seed
- 1-3/4 cup chicken broth ( 1- 14.5 oz can)
- 2/3 cup milk
Instructions
Crust
- Use a pastry cutter to cut shortening into flour until it looks coarse. Add ice water 1 Tbs at a time until the mix is moist enough to form into a ball. Separate dough into 2 balls and roll out to fit a 9” pie plate.OR - use a frozen dough pie crust from Trader Joe’s! (That’s what I use -- they are easy and so delicious)
Filling
- Preheat oven to 425
- Combine chicken, carrots, peas, and celery in a saucepan and add water just until the mixture is covered.
- Bring to boil and cook for 15 minutes, drain, set aside. If using rotisserie chicken skip this step
- Bring to boil and cook for 15 minutes, drain, set aside.
- In a separate pan, cook onions in butter until translucent
- Add flour and seasonings. Slowly stir in chicken broth and milk (making a roux).
- Simmer on med-low heat until thick then remove from heat.
- Add cooked veggies and chicken (or rotisserie chicken) to mixture.
- Pour mixture in pie crust and top with the second crust. Seal edges well. Mix one egg yolk with 1 Tbs water to wash the crust.
- Bake until golden brown, about 25-30 minutes. Let cool 10 minutes
Notes
Original recipe found at Cooking on the Front Burners