Bobby Flay Chicken Pot Pie Recipe

This Bobby Flay Chicken Pot Pie Recipe is a creamy and comforting recipe, which uses flakey pie crust and fresh vegetables. It’s the ultimate savory pie, ready in about 1 hour.

Bobby Flay Chicken Pot Pie Ingredients

• 1 pound boneless, skinless chicken breasts, cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9-inch) unbaked pie crusts

How To Make Chicken Pot Pie

1. Preheat the oven: Preheat the oven to 425°F (220°C).
2. Cook the chicken and vegetables: In a saucepan, combine the cubed chicken, carrots, peas, and celery. Add water to just cover the ingredients and bring to a boil. Boil for 15 minutes, then remove from heat, drain well, and set aside.
3. Make the sauce: While the chicken cooks, melt the butter in another saucepan over medium heat. Add the chopped onion and cook until soft and translucent, about 5 to 7 minutes. Stir in the flour, salt, pepper, and celery seed. Slowly add the chicken broth and milk, stirring continuously to prevent lumps.
4. Thicken the sauce: Reduce the heat to medium-low and simmer until the sauce thickens, about 5 to 10 minutes. Remove from heat and set aside.
5. Assemble the pie: Place the cooked chicken and vegetable mixture into the bottom pie crust (already lined in a 9-inch pie plate). Pour the hot sauce mixture evenly over the top.
6. Cover with top crust: Cover with the top pie crust, seal the edges by pinching them together, and trim any excess dough. Cut several small slits in the top crust to allow steam to escape.
7. Bake: Bake in the preheated oven until the pastry is golden brown and the filling is bubbly, about 30 to 35 minutes.
8. Cool and serve: Cool for 10 minutes before serving to allow the filling to set slightly. Serve immediately and enjoy!

Recipe Tips

• How to get a golden crust? For an extra shiny, golden-brown crust, brush the top of the pie with an egg wash (1 egg beaten with 1 tablespoon of water) before baking.
• Can I use rotisserie chicken? Yes! To save time, you can use 2 cups of shredded rotisserie chicken. If you do this, you only need to boil the carrots and celery for about 10 minutes to soften them before assembling.
• Why cool the pie? Letting the pie rest for 10 minutes is crucial. If you cut into it immediately, the filling will be too runny and will flood the plate. Resting allows the sauce to thicken up again as it cools slightly.
• Preventing a soggy bottom: If you are worried about a soggy bottom crust, you can “blind bake” (pre-bake) the bottom crust for 5-8 minutes before adding the filling, or simply bake the pie on a preheated baking sheet on the bottom rack of the oven.

What To Serve With Chicken Pot Pie

This is a complete meal in a crust, but it pairs well with light sides.

• A crisp green salad with vinaigrette
• Cranberry sauce
• Roasted asparagus
• Fresh fruit salad

How To Store Chicken Pot Pie

• Refrigerate: Store leftover pie in the refrigerator, covered with foil or plastic wrap, for up to 3-4 days.
• Reheat: Reheat individual slices in the microwave, or reheat the whole pie in a 350°F oven for 15-20 minutes to keep the crust flaky.
• Freeze: You can freeze the unbaked pie. Assemble it completely, wrap it tightly in plastic and foil, and freeze for up to 3 months. Bake from frozen (add 20-30 minutes to the baking time).

Bobby Flay Chicken Pot Pie Nutrition Facts

(Per slice, assuming 6 slices)

• Calories: ~480 kcal
• Total Fat: 26g
• Saturated Fat: 10g
• Cholesterol: 60mg
• Sodium: 850mg
• Total Carbohydrate: 38g
• Dietary Fiber: 3g
• Sugars: 4g
• Protein: 22g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Bobby Flay Chicken Tacos with Grilled Poblanos & BBQ Onions Recipe
• Bobby Flay Chicken Milanese Recipe
• Bobby Flay Chicken Cacciatore Recipe