Description
Warm and comforting chicken pot pie recipe, filled with tender chicken and veggies in a creamy sauce, all encased in a flaky crust. Perfect for dinner.
Ingredients
Scale
- 2 large chicken breasts, cubed: The star of the dish, chicken provides protein and absorbs the flavors from the broth and spices.
- 3/4 cup diced yellow onion: Adds depth of flavor and sweetness to the filling.
- 1 tbsp butter: Used to sauté the onions and chicken, contributing richness.
- 1 cup mixed frozen carrots & peas: A classic combination for pot pies, these vegetables add color and nutrients.
- 1 cup frozen corn: Sweet and crunchy, corn brings a complementary texture to the dish.
- 1 cup frozen green beans: Adds another layer of flavor and nutrition.
- 3/4 cup diced celery: Provides a refreshing crunch and aromatic hints in the filling.
- 3 cups chicken broth: The base of your filling, enhancing the overall flavor of the pot pie.
- 1 can cream of mushroom soup: Adds creaminess and a savory flavor profile.
- 1 can cream of celery soup: Further enriches the filling while maintaining a smooth texture.
- 1/2 cup milk: Contributes to the creamy consistency.
- 1 large russet potato, cubed: Potatoes add heartiness to the filling, making it even more satisfying.
- 1 packet McCormick chicken gravy: Utilized to thicken the filling and enhance the flavor.
- Salt & pepper: Essential for seasoning, achieving the perfect flavor balance.
Instructions
- Prepare the Filling: In a large skillet over medium heat, melt 1 tbsp butter. Add 3/4 cup diced yellow onion and sauté until translucent. Then, add 2 large cubed chicken breasts. Season with salt & pepper and cook until the chicken is well-cooked and golden brown, about 5-7 minutes.
- Combine the Remaining Ingredients: In a separate pot, combine 1 cup mixed frozen carrots & peas, 1 cup frozen corn, 1 cup frozen green beans, 3/4 cup diced celery, 3 cups chicken broth, 1 can cream of mushroom soup, 1 can cream of celery soup, 1/2 cup milk, and 1 large cubed russet potato. Stir occasionally as you bring the mixture to a gentle simmer.
- Add Chicken to the Vegetable Mixture: Once the vegetables are tender, add the cooked chicken and onions from the skillet to this mixture. In a small bowl, combine the 1 packet McCormick chicken gravy with cold water, mixing it well until smooth. Stir this into the filling, adjusting the thickness with more broth if necessary.
- Let it Simmer: Allow the filling to simmer until it thickens, about 10 minutes, stirring often to avoid sticking.
- Prepare the Crust: In a mixing bowl, combine your preferred pie crust ingredients (flour, fat, and salt) to create a dough. Divide the dough into two halves, rolling them out to fit your pie dish.
- Assemble the Pie: Preheat your oven to 350°F. Spoon the thick filling into a pie dish, cover it with the rolled-out crust, and trim any excess. Brush the top with a mixture of beaten egg and melted butter for a golden finish.
- Bake: Place the pie in the preheated oven and bake for about 40 minutes, or until the crust is golden brown and the filling is bubbling.