Description
This classic Old-Fashioned Chicken Pot Pie is a comforting homemade dish featuring tender chicken, flavorful vegetables, and a creamy sauce all baked under a flaky golden pie crust. A timeless family favorite, perfect for a hearty meal that warms the soul.
Ingredients
Chicken and Broth
- 1 (3 1/2-lb.) broiler fryer chicken
- 2 qts. water
- 1 tsp. salt
- 1/2 tsp. pepper
- 1 stalk celery, cut into 2-inch pieces
- 1 medium onion, quartered
- 1 bay leaf
Vegetables and Potatoes
- 1 (16-oz.) package frozen mixed vegetables
- 2 large potatoes, peeled and cubed
Sauce Ingredients
- 1/2 cup unsalted butter or margarine
- 1/2 cup all-purpose flour
- 1 cup milk
- 1 1/2 tsp. salt
- 1 1/4 tsp. pepper
- 1/4 tsp. dried thyme
Additional Ingredients
- 2 hard-cooked eggs, sliced
- 1 (9-in.) refrigerated piecrust
Instructions
- Cook the chicken: In a large Dutch oven, combine the chicken, water, 1 tsp salt, 1/2 tsp pepper, celery, onion, and bay leaf. Bring to a boil, then cover and reduce heat to simmer for 1 hour or until the chicken is tender. Remove the chicken and reserve the broth in the pot, discarding the vegetables and bay leaf. Allow the chicken to cool, then skin, bone, and cut it into bite-sized pieces.
- Cook the vegetables: Skim the fat from the surface of the broth in the Dutch oven and bring it back to a boil. Add the frozen mixed vegetables and cubed potatoes. Return to a boil, reduce heat, cover, and simmer for 8 minutes or until the vegetables are tender. Remove the vegetables with a slotted spoon and set aside. Measure out 3 cups of the broth and set aside; reserve the rest for other uses.
- Make the sauce: Melt the butter in the Dutch oven over low heat. Stir in the flour and cook for 1 minute, stirring constantly until smooth. Gradually whisk in the 3 cups of reserved broth and milk. Cook over medium heat, stirring constantly, until the mixture thickens and becomes bubbly. Stir in 1 1/2 tsp salt, 1 1/4 tsp pepper, and dried thyme.
- Combine filling: Gently stir the cooked vegetables, chopped chicken, and sliced hard-cooked eggs into the sauce until well mixed. Spoon the filling into a lightly greased 13 x 9 x 2-inch baking dish and set aside.
- Assemble and bake the pot pie: Roll out the refrigerated piecrust on a lightly floured surface into a 15 x 11-inch rectangle. Carefully place the crust over the chicken mixture, crimping the edges against the sides of the baking dish to seal. Cut slits in the top crust to allow steam to escape. Bake in a preheated 400°F oven for 20 minutes or until the crust is golden brown and cooked through.
Notes
- Ensure to skim the fat off the broth for a lighter sauce.
- The hard-cooked eggs add a unique texture and flavor to the filling—don’t skip them.
- Use a refrigerated piecrust for ease, but homemade crust can be used for extra flakiness.
- Make sure the filling is thickened well to prevent a soggy crust.
- Leftover broth can be used for soups or other recipes.
- Prep Time: 45 mins
- Cook Time: 1 hr 20 mins
- Category: Main Dish
- Method: Baking
- Cuisine: American
