Description
Discover how to make the most delicious chicken pot pie filling from scratch. Learn the secret to a hearty and flavorful filling perfect for your next meal.
Ingredients
- – 1 recipe Homemade pie dough, chilled (our recipes makes 2 crusts, needed for this recipe; one for the top, and one for the bottom)
- – 1 pound (450 g) boneless skinless chicken breasts
- – 1/3 cup (75 g) beef
- – 1/2 cup (50 g) celery, sliced
- – 1/3 cup (45 g) onion, chopped
- – 1/3 cup (40 g) all-purpose flour
- – 1/2 teaspoon (2.5 g) salt
- – 1/4 teaspoon (0.5 g) freshly ground black pepper
- – 1/4 teaspoon (0.5 g) celery seed
- – 1/2 teaspoon (1.5 g) garlic powder
- – 1 teaspoon (5 g) beef bouillon paste, or more to taste (or substitute 1 bouillon cube)
- – 1 cup (240 ml) milk
- – 8 ounces (225 g) frozen veggies (mix of carrots, peas, green beans, and corn)
- – 1 egg
- – 1 tbsp (15 ml) milk
Instructions
- Prepare the Chicken: Sprinkle salt and pepper on the chicken. Place the chicken in a large pot and submerge it with water. Heat until it begins to simmer, cooking until it is just done. Transfer the chicken to a plate and let it cool slightly before cutting it into small chunks. Keep about 1¾ cups of the cooking water in a measuring cup and discard the remainder.
- Create the Filling: In the same pot, cook the onions, celery, and butter until they are tender and clear. Mix in the flour, salt, pepper, garlic powder, bouillon paste, and celery seed. Gradually add the reserved cooking water and milk, stirring constantly. Let the mixture simmer on medium-low heat until it thickens.
- Combine Ingredients: Add the chopped chicken and frozen vegetables to the pot. Adjust the seasoning with additional salt, pepper, bouillon, or garlic powder if necessary. Let the mixture cool down so it isn’t hot when placed in the pie crust.
- Heat the Oven: Set the oven to 425 degrees F.
- Prepare the Bottom Crust: Take one pie dough from the fridge and roll it out on a lightly floured surface. Use a rolling pin to form a large circle, approximately 12 inches wide. Fit it into a 9-inch pie pan.
- Fill and Top the Pie: Spoon the cooled filling into the pie crust. Roll out the second piece of dough and lay it over the filling. Seal and crimp the edges of the two crusts together. Cut a small slit in the top crust to allow steam to escape.
- Apply Egg Wash: Beat 1 egg with 1 tablespoon of milk and lightly brush over the top crust before baking.
- Bake the Pie: Cook for 40-50 minutes, or until the top is golden and the filling is bubbling. If the crust browns too quickly, cover it with foil.
- Let it Set: Allow the chicken pot pie to rest for at least 15-20 minutes before serving, so it can firm up.
Notes
- For enhanced flavor, opt for homemade chicken broth when cooking the chicken.
- Enhance the filling with additional herbs like thyme or rosemary for more complexity.
- Get creative by trying different varieties of frozen veggies to give a unique twist to the traditional chicken pot pie.
