Chicken Pot Pie

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Here’s a comforting and hearty recipe for Chicken Pot Pie, with a rich and creamy filling of chicken, vegetables, and a golden, flaky crust that everyone will love!

Chicken Pot Pie Recipe

Serves: 6
Prep Time: 20 minutes
Cook Time: 45 minutes

Ingredients

For the filling:

  • 2 cups cooked chicken, shredded or cubed (rotisserie chicken works well)
  • 1/2 cup butter
  • 1/2 cup all-purpose flour
  • 2 cups chicken broth (low-sodium)
  • 1 cup whole milk (or half-and-half for a richer filling)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp dried thyme
  • Salt and pepper, to taste
  • 1 cup frozen peas
  • 1 cup frozen carrots (or a mix of peas, carrots, and corn)
  • 1/2 cup celery, diced (optional)
  • 1/2 cup potato, diced (optional, for a heartier filling)

For the crust:

  • 1 package refrigerated pie crusts (or homemade if preferred)
  • 1 egg, beaten (for egg wash)

Instructions

  1. Prepare the filling:
    • In a large saucepan, melt the butter over medium heat.
    • Add the flour and whisk continuously for 1-2 minutes to create a roux.
    • Gradually whisk in the chicken broth and milk, and bring to a simmer. Continue stirring until the mixture thickens and becomes smooth.
    • Stir in the garlic powder, onion powder, dried thyme, salt, and pepper.
    • Add the shredded chicken, peas, carrots, celery, and potatoes (if using). Simmer for an additional 5-7 minutes, until the vegetables are tender and the mixture is creamy.
    • Remove from heat and set aside.
  2. Assemble the pot pie:
    • Preheat your oven to 400°F (200°C).
    • Roll out one pie crust and fit it into the bottom of a 9-inch pie dish.
    • Pour the chicken and vegetable filling into the crust.
    • Roll out the second pie crust and place it over the filling. Trim any excess crust and pinch the edges together to seal. Cut a few slits in the top crust to allow steam to escape.
    • Brush the top crust with the beaten egg to give it a golden finish when baked.
  3. Bake the pot pie:
    • Place the pie in the preheated oven and bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbling. If the crust starts to brown too quickly, cover the edges with aluminum foil.
  4. Serve:
    • Let the chicken pot pie rest for 5-10 minutes before slicing and serving.

Tips for Customization:

  • Vegetable variations: You can add or swap in other vegetables like corn, green beans, or parsnips for more variety.
  • Make it spicy: Add a pinch of cayenne pepper or a few dashes of hot sauce for a spicy kick.
  • Crust options: Use puff pastry instead of pie crust for a flakier, lighter topping.
  • Make it gluten-free: Use a gluten-free pie crust and flour substitute for the roux (such as cornstarch or a gluten-free flour blend).

Would you like ideas for side dishes or drinks to pair with your Chicken Pot Pie?

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