Description
Chicken Pot Pie is a classic comfort food featuring a creamy filling of chicken and vegetables encased in a golden, flaky pie crust. It’s hearty, savory, and perfect for cozy dinners or family gatherings.
Ingredients
- 2 cups cooked chicken, shredded or diced
- 1/2 cup onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup peas (fresh or frozen)
- 4 tbsp unsalted butter
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken broth
- 3/4 cup milk or cream
- Salt and black pepper, to taste
- 1 tsp dried thyme or 2 tsp fresh thyme
- 2 tbsp chopped fresh parsley (optional)
- 2 pie crusts (top and bottom) or 1 sheet puff pastry
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 400°F (200°C).
- In a large skillet, melt butter over medium heat. Add onion, carrots, and celery. Cook for 5–7 minutes until softened.
- Stir in flour and cook for 1–2 minutes to form a roux.
- Slowly whisk in chicken broth and milk. Cook, stirring often, until the mixture thickens (about 4–6 minutes).
- Add salt, pepper, thyme, and parsley. Stir in cooked chicken and peas. Remove from heat.
- Place one pie crust into a pie dish. Pour in the chicken filling and spread evenly.
- Top with second crust or puff pastry. Seal edges and cut slits for steam. Brush with beaten egg.
- Place on a baking sheet and bake for 30–40 minutes until crust is golden and filling is bubbling. Cover edges with foil if browning too quickly.
- Let rest for 10–15 minutes before slicing and serving.
Notes
- Use leftover or rotisserie chicken for convenience.
- Frozen vegetables can be used — just stir them in with the chicken.
- Blind bake the bottom crust for a crisper base if desired.
- To make ahead, prepare the filling and refrigerate or freeze before assembling the pie.
- For added richness, use a splash of cream instead of milk.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 5g
- Sodium: 570mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 85mg