Classic Chicken Pot Pie Recipe: Comfort Food at Its Best

There’s nothing quite like a homemade Chicken Pot Pie to warm your soul. This recipe is packed with juicy chicken, a medley of vegetables, and a rich, savory gravy, all encased in a flaky, golden crust. It’s the ultimate comfort food, perfect for any occasion. Follow these steps to create a dish that will have everyone asking for seconds!

Ingredients

For the Filling:

2 large chicken breasts, cut into cubes
3/4 cup diced yellow onion
1 tablespoon butter
1 cup frozen carrots & peas (mixed)
1 cup frozen corn
1 cup frozen green beans
3/4 cup diced celery
3 cups chicken broth
1 can cream of mushroom soup
1 can cream of celery soup
1/2 cup milk
1 large russet potato, peeled and cut into cubes
1 packet McCormick chicken gravy
Salt and pepper, to taste

For the Crust:

2 1/2 cups all-purpose flour
1 cup cold butter, cubed
1 teaspoon salt
6-8 tablespoons ice water
1 egg, beaten (for brushing)
1 tablespoon melted butter (for brushing)

Instructions

Step 1: Prepare the Filling

Cook the Chicken:

Lightly sprinkle the chicken cubes with salt and pepper.
In a pan, melt 1 tablespoon of butter over medium heat. Add the chicken and diced onions. Cook, stirring occasionally, until the chicken is cooked through and the onions are soft. If the onions start to brown too quickly, reduce the heat.

Combine Vegetables and Soup:

In a separate pot, combine the frozen vegetables, 1/2 cup milk, cream of mushroom soup, cream of celery soup, and 2 cups of chicken broth. Heat over medium heat, stirring occasionally.

Add Chicken and Gravy:

Once the chicken and onions are cooked, add them to the vegetable mixture.
In a small bowl, mix the McCormick chicken gravy packet with 1 cup of cold water, whisking until smooth. Slowly pour the gravy mixture into the pot, stirring constantly. The filling will thicken as it cooks.

Adjust Consistency:

If the filling is too thick, add the remaining 1 cup of chicken broth. If it’s already at your desired consistency, you can omit the extra broth.
Let the filling simmer, partially uncovered, until it thickens further. Turn off the heat once the crust is nearly ready.

Step 2: Make the Crust

Prepare the Dough:

In a large bowl, mix the flour and salt. Add the cold, cubed butter and use a pastry cutter or your hands to work the butter into the flour until the mixture resembles coarse crumbs.
Gradually add ice water, 1 tablespoon at a time, mixing until the dough comes together. Divide the dough into two equal portions and shape each into a ball.

Roll Out the Dough:

On a floured surface, roll out one ball of dough into a large circle, about 1/8-inch thick. Carefully transfer it to a pie dish, pressing it into the bottom and sides. Patch any thin spots with extra dough.
Roll out the second ball of dough and cut it into long strips for a lattice top, or leave it whole to cover the pie completely.

Step 3: Assemble and Bake

Fill the Pie:

Preheat your oven to 350°F (175°C).
Spoon the chicken filling into the prepared pie crust. Top with the second crust or arrange the lattice strips over the filling.

Brush and Bake:

Brush the beaten egg over the crust, followed by the melted butter. This will give the crust a beautiful golden shine.
Bake for about 40 minutes, or until the crust is golden brown and the filling is bubbly.

Serving Suggestions

Let the pie cool for 10-15 minutes before slicing. Serve it warm with a side of mashed potatoes or a fresh green salad for a complete meal.

Enjoy this classic Chicken Pot Pie with your loved ones—it’s comfort food at its finest! Don’t forget to share this recipe with your friends and family so they can enjoy it too!