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Chicken Pot Pie

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Chicken Pot Pie is a comforting classic filled with tender chicken and vegetables in a creamy, savory sauce, all enclosed in a flaky, golden pie crust. It’s perfect for cozy dinners and easily adaptable with pantry staples or leftovers.

Ingredients

  • 2 cups cooked chicken, diced or shredded
  • 1 cup carrots, diced
  • 1 cup peas (frozen or fresh)
  • 1/2 cup celery, chopped
  • 1 small onion, finely chopped
  • 1/3 cup butter
  • 1/3 cup all-purpose flour
  • 1 3/4 cups chicken broth
  • 2/3 cup milk or heavy cream
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp dried thyme (optional)
  • 2 pie crusts (store-bought or homemade)
  • 1 egg, beaten (for egg wash, optional)

Instructions

  1. Preheat oven to 400°F (200°C).
  2. In a large skillet, melt butter over medium heat. Add onion, carrots, and celery. Cook for about 5–7 minutes until vegetables are softened.
  3. Stir in the flour and cook for 1–2 minutes to form a roux.
  4. Gradually whisk in chicken broth and milk. Stir constantly until mixture thickens (about 3–5 minutes).
  5. Season with salt, pepper, and thyme (if using).
  6. Add cooked chicken and peas. Stir to combine, then remove from heat and let cool slightly.
  7. Roll out one pie crust and fit into a 9-inch pie plate. Pour in the chicken mixture.
  8. Top with second pie crust, sealing and crimping the edges. Cut small slits in the top to allow steam to escape.
  9. Brush the top crust with beaten egg if desired for a golden finish.
  10. Bake for 30–35 minutes, or until the crust is golden brown and filling is bubbling.
  11. Let the pot pie rest for 10 minutes before serving.

Notes

Use rotisserie chicken or turkey for convenience.Let the filling cool slightly before assembling to avoid a soggy crust.Blind bake the bottom crust for a crisper base.Make individual pies in ramekins or muffin tins for single servings.For a dairy-free version, use plant-based butter and non-dairy milk.

Nutrition

Find it online: https://cookibly.com/chicken-pot-pie/