Chicken Pot Pie with Celery Seed Pastry
Indulge in the classic comfort of Chicken Pot Pie with Celery Seed Pastry, a hearty and flavorful dish that transcends the ordinary. This recipe pairs a creamy, herb-infused chicken and vegetable filling with a buttery, flaky pastry crust elevated by the aromatic pop of celery seeds. The rich roux-based sauce envelops tender shredded chicken, vibrant carrots, crisp celery, and sweet peas, creating a filling that's both satisfying and full of texture. The pastry, made from scratch, offers a perfect golden finish with an egg wash glaze and a subtle nutty crunch from the celery seeds. With its inviting aroma and rustic charm, this homemade chicken pot pie is ideal for family dinners, cozy gatherings, or simply savoring a slice of warmth on a chilly evening. Easy to prepare and downright irresistible, this dish is sure to become a cherished favorite!
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Recipe Information
Ingredients
- 2 cups Chicken breast, cooked and shredded
- 1 cup Carrots, diced
- 1 cup Celery, diced
- 1 cup Frozen peas
- 0.3333 cup Unsalted butter
- 0.3333 cup All-purpose flour
- 1.5 cups Chicken broth
- 0.6667 cup Milk
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Dried thyme
- 2.5 cups All-purpose flour (for pastry)
- 1 cup Unsalted butter (for pastry), chilled and cubed
- 0.5 teaspoon Salt (for pastry)
- 1.5 teaspoons Celery seeds
- 6 tablespoons Ice water
- 1 Egg, beaten
Instructions
Preheat your oven to 425°F (220°C).
In a saucepan, melt 1/3 cup of butter over medium heat. Stir in 1/3 cup of flour until fully combined to form a roux.
Gradually whisk in chicken broth and milk. Keep stirring until the mixture thickens and becomes smooth, about 5 minutes.
Add salt, pepper, and thyme to the sauce. Stir well to combine.
In a large mixing bowl, combine cooked chicken, carrots, celery, and peas. Pour the sauce over the mixture and stir until everything is evenly coated. Set the filling aside to cool slightly.
To make the pastry, combine 2.5 cups of flour, 1/2 teaspoon of salt, and 1.5 teaspoons of celery seeds in a mixing bowl.
Add the chilled cubed butter into the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs.
Gradually add ice water, 1 tablespoon at a time, tossing with a fork until the dough begins to come together. Form the dough into two disks, wrap in plastic wrap, and refrigerate for 20 minutes.
On a floured surface, roll out one disk of pastry dough to fit the bottom of a 9-inch pie dish. Press the dough into the dish.
Pour the chicken and vegetable filling over the bottom crust, spreading it out evenly.
Roll out the second disk of pastry and place it over the filling. Trim excess dough, leaving about a 1/2-inch overhang.
Seal the edges by crimping with a fork or pinching with your fingers. Cut a few small slits in the top crust to allow steam to escape.
Brush the top crust with beaten egg to achieve a golden brown finish.
Place the pie dish on a baking sheet to catch any drips and bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
Remove the pie from the oven and let it cool for at least 10 minutes before serving.
Nutrition Facts
Calories |
4569 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 259.3 g | 332% | |
| Saturated Fat | 152.2 g | 761% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1233 mg | 411% | |
| Sodium | 5112 mg | 222% | |
| Total Carbohydrate | 334.8 g | 122% | |
| Dietary Fiber | 26.9 g | 96% | |
| Total Sugars | 28.1 g | ||
| Protein | 223.4 g | 447% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 668 mg | 51% | |
| Iron | 25.5 mg | 142% | |
| Potassium | 3723 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
