Classic Midwest Chicken Pot Pie

Name: Classic Midwest Chicken Pot Pie
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1.5 pound boneless skinless chicken breasts; ▢ 1/3 cup butter; ▢ 1/2 cup celery , sliced finely; ▢ 1/3 cup onion , chopped finely; ▢ 1/3 cup all-purpose flour; ▢ 1/2 teaspoon salt; ▢ 1/4 teaspoon freshly ground black pepper; ▢ 1/2 teaspoon garlic powder; ▢ 1 teaspoon chicken bouillon paste , or more to taste (or substitute 1 bouillon cube) - We used 1 beef bouillon cube and there was no difference.; ▢ 1 cup milk; ▢ 8 ounces frozen veggies (mix of carrots, peas, green beans, and corn); 2 9 inch dough for 2 pie crusts , use my homemade recipe or substitute unbaked store-bought pie crust; 1 egg; ▢ 1 tbsp milk; 1 3/4 cups of chicken broth

8 steps

Prep:15minCook:1h

The best pot pie recipe! With possible substitutes! Subbing chicken bouillon paste or a cube for regular chicken broth or stock worked perfectly. We also have had only beef bouillon cubes on hand and tasted no difference.

Updated at: Mon, 16 Oct 2023 15:38:22 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories1388.4 kcal (69%)

Total Fat72.5 g (104%)

Carbs114.4 g (44%)

Sugars8.6 g (10%)

Protein66.8 g (134%)

Sodium1904.4 mg (95%)

Fiber7.8 g (28%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

1.5 poundboneless skinless chicken breasts

⅓ cupbutter

½ cupcelery

sliced finely

⅓ cuponion

chopped finely

⅓ cupall-purpose flour

½ teaspoonsalt

¼ teaspoonblack pepper

freshly ground

½ teaspoongarlic powder

1 teaspoonchicken bouillon paste

or more to taste, or substitute 1 bouillon cube, We used 1 beef bouillon cube and there was no difference

1 cupmilk

8 ouncesfrozen veggies

mix of carrots, peas, green beans, and corn

2dough

9 inch, for 2 pie crusts, use my homemade recipe or substitute unbaked store-bought pie crust

1egg

1 Tbspmilk

1 ¾ cupschicken broth

Instructions

Step 1

Preheat oven to 425 degrees F. Season roughly 2-3 chicken breasts with salt and pepper. Add the chicken to a large saucepan and cover it with water. Bring it to a simmer and cook until it's just barely cooked through then remove the chicken to a plate. Reserve about 1 ¾ cups of the water in a measuring cup, and discard the rest (Do this last step if you are making your own chicken stock)

Step 2

Add onions, celery and butter to the saucepan and cook for a few minutes, until soft and translucent. Stir in flour, salt, pepper, garlic powder, bouillon (paste or cube)

Step 3

Slowly stir in the reserved water and milk. (or sun reserved water for chicken broth if you aren’t using a bouillon cube/paste). Simmer over medium-low heat until thick.

Step 4

Shred the cooked chicken and add it to the pot along with the frozen vegetables. Taste and season with more salt, pepper, bouillon or garlic powder if needed. Allow mixture to cool (so that's it's not hot when poured into the pie crust).

Step 5

Follow instructions on pie crust box for how to unroll properly! Pour mixture into the bottom pie crust. Cover with top crust, seal edges, and cut a few small slits in the top crust to allow steam to escape.

Step 6

Make an egg wash by whisking 1 egg with 1 tablespoon milk and lightly brush over the top pie crust before baking it!

Step 7

Bake for 40-50 minutes, or until the top crust is golden brown and filling is bubbly. If the pie crust is browning too quickly, cover the outer edges with foil. Additional instructions can be found on your pie crust box.

Step 8

Cool for at least 15-20 minutes before serving to allow the pot pie mixture to set up.