Ingredients
Scale
- 2 pie crusts (9 inch), unbaked
- 1/3 cup butter
- 1/2 cup celery, sliced
- 1/3 cup onion, chopped
- 1/3 cup all-purpose flour
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon celery seed
- 1 cup whole milk
- 2 cups chicken broth
- 2 cups cooked chicken breast, cut into 1/2-inch cubes
- 3 medium carrots, diced
- 1 cup frozen green peas
- 1/2 cup corn kernels
- 1 large egg
- 2 tablespoons water
Instructions
- Start by preheating your oven to 425°F. Roll out one pie crust and place it in a 9-inch pie dish, letting the edges hang over slightly.
- In a large skillet or saucepan, melt the butter over medium heat. Add the sliced celery and chopped onion, cooking until they become tender and fragrant, about 5 minutes.
- Sprinkle the flour over the vegetables and stir constantly for about 2 minutes. This creates a roux that will thicken your sauce.
- Add the kosher salt, black pepper, and celery seed to the mixture, stirring to combine all the seasonings evenly.
- Gradually pour in the milk and chicken broth, whisking continuously to prevent lumps from forming. Keep stirring until the mixture thickens into a creamy sauce, about 3-4 minutes.
- Remove the skillet from heat and fold in the cubed chicken, diced carrots, frozen peas, and corn. Mix everything together until the filling is well combined.
- Pour the chicken and vegetable mixture into the prepared pie crust, spreading it evenly.
- Place the second pie crust over the filling. Trim any excess dough, leaving about 1 inch of overhang. Fold the edges under and crimp with a fork or your fingers to seal.
- In a small bowl, whisk together the egg and water to create an egg wash. Brush this mixture over the top crust for a golden finish.
- Cut several small slits in the top crust to allow steam to escape during baking.
- Bake for 30-35 minutes, or until the crust turns golden brown and the filling bubbles around the edges.
- Let the pot pie cool for 10-15 minutes before serving to allow the filling to set properly.
Notes
- Use rotisserie chicken for convenience – it saves time and adds great flavor
- Don’t skip the roux step – it prevents a watery filling
- Let the pie cool before cutting to avoid a messy serving
- Brush the crust with egg wash for a beautiful golden color
- Make sure your vegetables are cut uniformly for even cooking
- Pre-cook harder vegetables like carrots to ensure they’re tender
- Cover the edges of the crust with foil if they brown too quickly
- Use cold butter when making homemade crust for the flakiest results
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Pie
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 560 kcal
- Sugar: 4 g
- Sodium: 1,210 mg
- Fat: 31 g
- Saturated Fat: 10 g
- Trans Fat: 2.5 g
- Carbohydrates: 44 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 50 mg