Mohamed Shili This delicious Julia Child’s Chicken Pot Pie is a creamy, comforting classic that’s perfect for a hearty family meal. Made with tender chicken, crisp veggies, and a rich, savory sauce, it’s wrapped in a flaky, golden crust. You can easily swap in fresh or frozen veggies, making it a simple, flexible recipe for any night of the week!
Ingredients Needed
For the Filling:
- 1 lb (16 oz) skinless, boneless chicken breast halves, cubed
- 1 cup sliced carrots
- 1 cup frozen green peas
- ½ cup sliced celery
For the Sauce:
- ⅓ cup (5⅓ tbsp) butter
- ⅓ cup chopped onion
- ⅓ cup all-purpose flour
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp celery seed
- 1¾ cups chicken broth
- ⅔ cup milk
For the Crust:
- 2 (9-inch) unbaked pie crusts
How To Make Chicken Pot Pie
- Preheat the oven: Set your oven to 425°F (220°C) to ensure it’s hot when the pie is ready to bake.
- Cook the chicken and vegetables: In a large saucepan, combine chicken, carrots, peas, and celery. Add enough water to cover, bring to a boil, and cook for 15 minutes. Drain and set aside.
- Make the sauce: In another saucepan, melt the butter over medium heat. Add chopped onions and cook until soft and translucent (about 5-7 minutes). Stir in flour, salt, black pepper, and celery seed, mixing well.
- Add liquid ingredients: Slowly pour in chicken broth and milk, stirring constantly. Reduce heat to medium-low and let it simmer until thick (about 5-10 minutes). Remove from heat.
- Assemble the pie: Place one pie crust in a 9-inch pie dish. Add the chicken and vegetable mixture. Pour the hot sauce over the top.
- Seal the pie: Cover with the second pie crust, pressing the edges to seal. Trim any excess dough and cut small slits in the top to allow steam to escape.
- Bake the pie: Place in the preheated oven and bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
- Cool and serve: Let the pie cool for 10 minutes before slicing. Serve warm and enjoy!
Recipe Tips
- Use cold butter for the crust: Cold butter makes the pie crust flaky and crisp. Keep it chilled until you’re ready to mix.
- Thicken the sauce properly: Let the sauce simmer until thick before adding it to the pie to prevent a runny filling.
- Vent the crust well: Cut small slits in the top crust to let steam escape and avoid a soggy crust.
- Let the pie rest before serving: After baking, wait 10 minutes before cutting so the filling can set.
- Don’t overfill the pie: Too much filling can cause the pie to overflow while baking. Leave a little space inside.
How To Store & Reheat Leftovers
- Refrigerate: Cover leftover chicken pot pie tightly with plastic wrap or foil and store it in the fridge for up to 4 days.
- Freeze: Wrap leftover chicken pot pie tightly in plastic wrap and then in foil. Freeze for up to 3 months. Thaw in the fridge overnight before serving cold or reheating.
- Reheating: Reheat leftover chicken pot pie in a 350°F oven for 15-20 minutes or microwave individual slices for 1-2 minutes.
Nutrition Fact
Serving Size: 1 piece (1/6 of pie)
- Calories: 287
- Total Fat: 18.2g
- Saturated Fat: 6.834g
- Cholesterol: 38mg
- Sodium: 373mg
- Potassium: 195mg
- Total Carbohydrate: 20.12g
- Dietary Fiber: 2g
- Sugars: 1.62g
- Protein: 10.82g
More Julia Child Recipes:
Julia Child Chicken Pot Pie
Description
This delicious Julia Child’s Chicken Pot Pie is a creamy, comforting classic that’s perfect for a hearty family meal. Made with tender chicken, crisp veggies, and a rich, savory sauce, it’s wrapped in a flaky, golden crust. You can easily swap in fresh or frozen veggies, making it a simple, flexible recipe for any night of the week!
Ingredients
For the Filling:
For the Sauce:
For the Crust:
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) to ensure it’s hot when the pie is ready to bake.
- Cook the chicken and vegetables: In a large saucepan, combine chicken, carrots, peas, and celery. Add enough water to cover, bring to a boil, and cook for 15 minutes. Drain and set aside.
- Make the sauce: In another saucepan, melt the butter over medium heat. Add chopped onions and cook until soft and translucent (about 5-7 minutes). Stir in flour, salt, black pepper, and celery seed, mixing well.
- Add liquid ingredients: Slowly pour in chicken broth and milk, stirring constantly. Reduce heat to medium-low and let it simmer until thick (about 5-10 minutes). Remove from heat.
- Assemble the pie: Place one pie crust in a 9-inch pie dish. Add the chicken and vegetable mixture. Pour the hot sauce over the top.
- Seal the pie: Cover with the second pie crust, pressing the edges to seal. Trim any excess dough and cut small slits in the top to allow steam to escape.
- Bake the pie: Place in the preheated oven and bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
- Cool and serve: Let the pie cool for 10 minutes before slicing. Serve warm and enjoy!
Notes
- Use cold butter for the crust: Cold butter makes the pie crust flaky and crisp. Keep it chilled until you’re ready to mix.
- Thicken the sauce properly: Let the sauce simmer until thick before adding it to the pie to prevent a runny filling.
Vent the crust well: Cut small slits in the top crust to let steam escape and avoid a soggy crust. - Let the pie rest before serving: After baking, wait 10 minutes before cutting so the filling can set.
- Don’t overfill the pie: Too much filling can cause the pie to overflow while baking. Leave a little space inside.
Julia Child Chicken Pot Pie
