Simple Chicken Pot Pie
This creamy, loaded chicken pot pie is 100% homemade, filled with vegetables and a delicious pie crust that will leave you super satisfied!
Prep Time30 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 30 minutes mins
Course: Main Course
Cuisine: american
Keyword: chicken pot pie, chicken pot pie recipe
Servings: 8
Calories: 569kcal
- 6 tbsp butter
- ¾ onion finely chopped
- 1 stalk celery diced
- salt & pepper
- 6 tbsp flour
- 3 cups chicken stock
- 1 cup milk
- 1 large potato diced and blanched
- 1 large carrot diced and blanched
- 1 cup frozen peas defrosted
- 1 cup frozen corn defrosted
- 5 button mushrooms halved and sliced
- 2 chicken breasts cooked and roughly chopped
- basic pie crust rolled to 1/8-inch thick
- 1 beaten egg
Melt the butter in a frying pan set to medium heat. Add the onions and celery and cook for 2 minutes. Add the salt, pepper and flour and cook for 3-4 minutes.
Pour in the chicken stock and bring it to a boil. Reduce to low heat and simmer until the stew thickens, 8-10 minutes. Add the milk and cook for an additional 4 minutes.
Remove the pan from the heat and add the potatoes, carrot, peas, corn, mushrooms and chicken. Season with more salt and pepper, if desired. Pour the stew into 8 ramekins.
Cut the pie crust into 8 circles that are slightly bigger than the rim of the ramekins.
Place the crust on top of the ramekins and tuck the edges of the crust into the edges of the ramekins with a fork. Cut open an X in the center of each pot pie with a sharp knife, then brush with the beaten egg. Place the ramekins on a baking sheet and bake at 400F for 35-40 minutes until the crust is brown and crispy.
Remove from the oven and let cool 5 minutes before serving.
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Serving: 1pie | Calories: 569kcal | Carbohydrates: 49.5g | Protein: 15.5g | Fat: 35.2g | Saturated Fat: 21.5g | Cholesterol: 106mg | Sodium: 703mg | Potassium: 447mg | Fiber: 3.9g | Sugar: 4g | Calcium: 73mg | Iron: 3mg