Chicken Pot Pie

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The following is adapted from the Betty Crocker Recipe.

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Mom always made my favorite dinner on my birthday, and it was usually this - Betty Crocker’s homemade chicken pot pie. There’s something so comforting about the homemade celery-seed crust, the creamy gravy and hearty potatoes and vegetables that always hits the spot. And best of all, it’s never cold in the middle like those little frozen ones!

It takes a little bit of time but isn’t super difficult (otherwise I wouldn’t make it). Perfect for a Sunday dinner, this is a filling recipe that the whole family will love!

This is what your cookie dough should look like when it’s done!

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Cooking Level

Foundational | Beginner | INTERMEDIATE | Advanced

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Yield: 4-6 servings

Author: Karyn Shalda, Cooking to the Point; Betty Crocker

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Chicken Pot Pie

Nothing like a delicious, cozy pot pie to warm up those chilly nights! With hearty chicken, tasty peas, carrots, pearl onions and potatoes all wrapped up in a flaky celery-seed homemade crust, this is one of my favorite meals of all time!

Prep time: 1 HourCook time: 30 MinTotal time: 1 H & 30 M

Ingredients

Pot Pie Filling

• 1-2 chicken breasts (alternatively, a rotisserie chicken)
• Avocado Oil
• Salt and Pepper
• 4-6 medium golden or red potatoes
• 1/3 stick unsalted butter
• 1/3 C flour
• 1 3/4 C chicken broth
• 2/3 C milk
• 2 springs fresh rosemary
• 8 oz. frozen peas and carrots
• 4 oz. frozen pearl onions

Celery Seed Pie Crust

• 2/3 C + 2 T shortening
• 2 C all-purpose flour
• 2 t celery seed
• 1 t salt
• 1/2 C water

Instructions

Filling

1. Preheat the oven to 425 degrees Fahrenheit. Season the 2 chicken breasts with a drizzle of avocado oil, a pinch of salt, and a pinch of pepper. Line a baking sheet with foil, and drizzle with oil. Place the chicken on the baking sheet and cook for 25-35 minutes or until the internal temperature of the chicken reads 165 degrees Fahrenheit. If you're in a hurry, I've also used a rotisserie chicken and that works just as well!
2. While the chicken is cooking, scrub the golden or red potatoes and cut into small pieces (about 1/2" square). The smaller size will help them cook faster.
3. In a large tall-sided pan, melt the 1/3 stick of unsalted butter over medium-high heat. Once melted, add 1/3 C flour. Whisk the mixture until smooth and bubbly. Let cook for about 30 seconds. You've made a roux!
4. Turn the heat down to low.
5. Alternate adding the 1 3/4 C chicken broth and 2/3 C milk a little at a time to the butter-flour mixture, whisking between each addition to ensure there are no clumps. You've made a béchamel sauce!
6. Increase the heat to medium-high again until bubbling, stirring constantly until thickened. Add the potatoes, 8 oz. frozen peas and carrots, 4 oz. frozen pearl onions, and 2 sprigs rosemary.
7. Stir often to ensure the mixture doesn't burn.
8. Once the chicken is done, remove from the oven and let cool about 5 minutes before cutting into cubes and adding to the filling mixture. Add about 2 t salt and 1 t pepper.
9. Cook the filling until the potatoes are easily pierced with a knife, then remove from heat. Remove the rosemary sprigs.

Celery Seed Pie Crust

1. Preheat the oven to 425 degrees Fahrenheit.
2. Clean a large section of your counter top, or the space where you will roll out your dough.
3. In a medium-sized bowl, mix the 2 C all-purpose flour, 2 t celery seed, and 1 t salt.
4. Add the 2/3 C + 2 T shortening to the bowl. I like to use this kind.
5. Using a pastry blender, use a rocking motion to cut the shortening into the flour mixture, scraping off clumps with a knife or fork as needed, until the shortening has been reduced to small lumps the size of peas.
6. Add a few tablespoons of water at a time to the bowl, mixing loosely with a fork until all of the flour mixture has been moistened and the dough begins to come together. You may not need the entire 1/2 C of water.
7. Sprinkle flour on the space where you will roll out your dough. It also helps to flour the rolling pin a little bit, so the dough doesn't stick.
8. Take 2/3 of the pie crust dough and roll out into a roughly 13"-inch square; it should be about 1/8" - 1/4" thick. Place into a 9"x9" square baking pan. The easiest way I find to do this is to loosely fold the dough in half, and then in half again, then unfold it in the pan.
9. Place the filling into the pie-crust-lined pan.
10. Take the remaining 1/3 of the pie crust dough and roll out into another square, about the same thickness.
11. Drape this dough over the top of the 9"x9" pan, pinching to meet the rest of the dough. Using a knife, cut a slit in each corner of the top pastry, and an X-shape in the middle to let steam escape.
12. Bake uncovered for about 30 minutes until the crust is golden brown and the inside is bubbling.
13. Let cool for 5-10 minutes, then serve and enjoy!