Healthy Chicken Pot Pie
A comforting, protein-rich Chicken Pot Pie with a flaky crust, creamy vegetable-filled chicken center, and simple prep, perfect for family dinners, meal prep, or freezing for later.
Equipment
- 1 9-inch Pie Pan
- 1 rolling pin
- 1 Large Saucepan
- 1 pastry brush
- Measuring Cups & Spoons
Ingredients
- 1 recipe Homemade pie dough chilled (makes 2 crusts)
- 1 pound boneless skinless chicken breasts
- 1/3 cup butter 75 g
- 1/2 cup celery sliced (50 g)
- 1/3 cup onion chopped (45 g)
- 1/3 cup all-purpose flour 40 g
- 1/2 teaspoon salt 2.5 g
- 1/4 teaspoon black pepper 0.5 g
- 1/4 teaspoon celery seed 0.5 g
- 1/2 teaspoon garlic powder 1.5 g
- 1 teaspoon chicken bouillon paste 5 g
- 1 cup milk 240 ml
- 8 ounces frozen mixed vegetables 225 g
- 1 egg
- 1 tablespoon milk 15 ml
Instructions
- Prepare the Chicken: Start by seasoning the chicken breasts lightly with salt and pepper. Place them in a large saucepan and cover with water. Bring the water to a gentle simmer, allowing the chicken to cook until just tender. Remove the chicken from the water and let it cool slightly before chopping into bite-sized pieces. Reserve approximately 1 ¾ cups of the cooking liquid to use in the filling, and discard any excess.
- Sauté the Vegetables: In the same saucepan, melt the butter over medium heat. Add the chopped onions and sliced celery, cooking until they become soft, translucent, and fragrant. Stir frequently to prevent sticking and ensure even cooking.
- Create the Thickener: Sprinkle the flour, garlic powder, celery seed, salt, black pepper, and chicken bouillon paste over the vegetables. Stir continuously for 1–2 minutes to combine, creating a roux that will give your filling a creamy consistency.
- Make the Creamy Filling: Gradually pour in the reserved chicken water and milk while stirring constantly. Continue to cook over medium-low heat until the mixture thickens into a smooth, creamy sauce. Taste and adjust seasoning as needed.
- Combine Chicken and Vegetables: Add the chopped chicken and frozen vegetable mix to the sauce, folding gently until everything is evenly coated. Remove from heat and allow the filling to cool to room temperature, ensuring it is not too hot when placed into the pie crust.
- Assemble the Pie: Roll out one portion of the chilled pie dough into a 12-inch circle and fit it into a 9-inch pie pan. Pour in the cooled filling, spreading it evenly. Roll out the second crust and carefully cover the top, sealing the edges by crimping or pinching together. Cut a small slit in the center for steam to escape during baking.
- Apply Egg Wash and Bake: Whisk together the egg and 1 tablespoon of milk, then brush it lightly over the top crust for a golden finish. Bake in a preheated oven at 425°F for 40–50 minutes, until the crust is golden and the filling bubbles. Let the pie rest for 15–20 minutes before slicing to ensure it sets perfectly.
Notes
- Make Ahead: The chicken filling and pie crust can be prepared a day or two in advance. Store them separately in the refrigerator until ready to assemble.
- Freezing Option: You can freeze the fully assembled pie before or after baking. Wrap tightly in foil and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Vegetable Variations: Swap or add vegetables like broccoli, mushrooms, or bell peppers for extra flavor and nutrition.
- Crispier Crust Tip: To ensure a golden crust, brush the top with egg wash and bake on the lower oven rack for even browning.
- Adjusting Thickness: If the filling seems too thin, continue simmering until it reaches the desired consistency; for thicker filling, add a little more flour slurry.