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Delicious Chicken Pot Pie Recipe
Alyssa

Delicious Chicken Pot Pie

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.
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Ingredients Method

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Let it Simmer: Allow the filling to simmer until it thickens, about 10 minutes, stirring often to avoid sticking.
  5. 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.
  6. 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.
  7. 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.