Perfectly Imperfect, Vintage

Sunday, April 21, 2019

Chicken Pot Pie - Double Crust

Chicken Pot Pie


  • 2 pie crusts (9 inches) unbaked
  • 1/3 cup butter
  • 1/2 cup celery, sliced
  • 1/3 cup onion, chopped
  • 1/3 cup flour
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon celery seed
  • 1 cup milk
  • 2 cups chicken broth
  • 2 cups chicken breast cooked and cut
  • into 1/2" cubes
  • 3 carrots, diced
  • 1 cup green peas, frozen
  • 1/2 cup corn
  • 1 large egg
  • 2 tablespoons water


  1. Preheat oven to 375 degrees and add the pie crust to your pie pan. 
  2. In a large skillet add the butter, celery, and onions and cook on medium heat for 4-5 minutes until the onions are translucent before adding in the flour and whisking well for 1 minute. 
  3. Season with salt, pepper and celery seed before adding in the milk and broth slowly while mixing very well keeping the mixture smooth, simmering until thickened (about 6-8 minutes). 
  4. Add the chicken, carrots, corn, and peas to the saucepan and mix well with the milk mixture before pouring into the pie dish and topping with the second pie crust, sealing the edges. 
  5. Cut some small slits in the top of the pie crust, brush with egg wash (mix the egg and 2 tablespoons of water together to make this) and bake in the preheated oven for 45 minutes, or until pastry is golden brown and filling is bubbly.


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