Charlotte Chicken Pot Pie
Charlotte Chicken Pot Pie is a classic comfort food dish that originated in Mecklenburg cuisine. This hearty and savory pie is filled with tender chicken, vegetables, and a creamy sauce, all topped with a flaky pastry crust.
Ingredients
- 2 cups cooked chicken, diced
- 1 cup carrots, diced
- 1 cup frozen peas
- 1/2 cup celery, diced
- 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 unbaked pie crusts
Instructions
- Preheat oven to 425°F (220°C).
- In a saucepan, combine the chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain, and set aside.
- In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly add chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
- Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
- Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 450 per serving
- Protein
- 25g
- Carbohydrates
- 35g
- Fat
- 20g
Supplies
9-inch pie dish Saucepan Baking sheet
Tools
Knife Rolling Pin
Serving suggestions
Serve the Charlotte Chicken Pot Pie with a side of fresh green salad or steamed vegetables for a complete meal.
Tips & tricks
For a time-saving option, use store-bought rotisserie chicken and pre-made pie crusts.
Cost
$15