Traditional Chicken Pot Pie (Print Version)

# Ingredients:

→ Pie Crust

01 - 1 recipe homemade pie dough, chilled (enough for top and bottom crusts)

→ Protein

02 - 1 pound boneless skinless chicken breasts

→ Vegetables

03 - 1/2 cup sliced celery (approximately 50 g)
04 - 1/3 cup chopped onion (approximately 45 g)
05 - 8 ounces frozen mixed vegetables (carrots, peas, green beans, corn; approximately 225 g)

→ Dairy & Fats

06 - 1/3 cup unsalted butter (approximately 75 g)
07 - 1 cup milk (240 ml)
08 - 1 egg
09 - 1 tablespoon milk (15 ml) for egg wash

→ Dry Ingredients & Seasonings

10 - 1/3 cup all-purpose flour (approximately 40 g)
11 - 1/2 teaspoon salt (2.5 g)
12 - 1/4 teaspoon freshly ground black pepper (0.5 g)
13 - 1/4 teaspoon celery seed (0.5 g)
14 - 1/2 teaspoon garlic powder (1.5 g)
15 - 1 teaspoon chicken bouillon paste or 1 bouillon cube (about 5 g)

# Instructions:

01 - Season chicken breasts with salt and pepper. Place in a large saucepan and cover with water. Bring to a simmer and cook until just cooked through. Remove chicken, allow to cool for a few minutes, then chop into bite-sized pieces. Reserve 1 3/4 cups of the cooking water and discard the rest.
02 - In the same saucepan, add butter, chopped onion, and sliced celery. Cook over medium heat until vegetables soften and become translucent. Stir in flour, salt, pepper, garlic powder, celery seed, and chicken bouillon paste until combined. Gradually whisk in reserved water and milk, simmering over medium-low heat until the mixture thickens.
03 - Add chopped chicken and frozen mixed vegetables to the thickened sauce. Adjust seasoning with additional salt, pepper, bouillon, or garlic powder as desired. Remove from heat and allow filling to cool to room temperature before assembling.
04 - Preheat oven to 425°F (220°C).
05 - On a lightly floured surface, roll one chilled pie dough into a 12-inch diameter circle. Transfer dough to a 9-inch pie pan, fitting it into the dish evenly.
06 - Pour the cooled chicken and vegetable filling into the pie crust. Roll out the second pie dough to cover the filling. Seal and crimp the edges of the two crusts together. Cut a small slit on the top crust to allow steam to escape during baking.
07 - Whisk together 1 egg and 1 tablespoon of milk. Brush a thin layer over the top crust to promote browning.
08 - Bake in the preheated oven for 40 to 50 minutes, or until the crust is golden brown and the filling is bubbly. If the crust browns too quickly, cover it loosely with aluminum foil to prevent burning.
09 - Allow the pie to rest and set for 15 to 20 minutes before slicing and serving.

# Notes:

01 - For make-ahead convenience, prepare the filling and pie crust separately one or two days in advance. Assemble just before baking. The pie can also be frozen before or after baking; thaw overnight in the refrigerator before reheating.

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