Chicken Pot Pie Recipe

by

A comforting and hearty dish, Chicken Pot Pie features a creamy chicken filling with vegetables, all baked under a golden, flaky crust. It’s perfect for a cozy dinner or to serve at family gatherings.

Ingredients

For the Filling:

  • 2 cups cooked chicken, diced (rotisserie chicken works great)
  • 1 cup frozen peas and carrots (or mixed vegetables)
  • 1/2 cup celery, chopped
  • 1/2 cup onion, chopped
  • 3 cloves garlic, minced
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup milk (or heavy cream for a richer filling)
  • Salt and pepper to taste
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary (optional)

For the Crust:

  • 2 pie crusts (store-bought or homemade)
  • 1 egg (for egg wash, optional)

Instructions

  1. Prepare the Filling:
    • In a large skillet, melt the butter over medium heat. Add the onion, celery, and garlic, and sauté for 3-4 minutes until softened.
    • Stir in the flour and cook for 1-2 minutes to create a roux.
    • Slowly add the chicken broth and milk while stirring constantly to prevent lumps. Bring the mixture to a simmer and cook for 5-7 minutes, until it thickens.
    • Stir in the cooked chicken, peas and carrots, thyme, rosemary (if using), salt, and pepper. Once the filling is thick and creamy, remove it from the heat.
  2. Assemble the Pot Pie:
    • Preheat your oven to 425°F (220°C).
    • Roll out one pie crust and fit it into a 9-inch pie dish. Trim any excess dough.
    • Pour the chicken filling into the prepared crust.
    • Roll out the second pie crust and place it over the filling. Trim the edges and pinch them together to seal. You can also crimp the edges for a decorative look.
    • Cut a few slits in the top crust to allow steam to escape during baking.
    • For a golden crust, brush the top with a beaten egg.
  3. Bake the Pot Pie:
    • Bake in the preheated oven for 30-35 minutes, until the crust is golden brown and the filling is bubbling.
    • If the edges of the crust begin to brown too quickly, cover them with aluminum foil to prevent burning.
  4. Serve:
    • Let the chicken pot pie cool for a few minutes before slicing and serving.

Tips

  • You can add other vegetables like corn, potatoes, or green beans to the filling.
  • To make the crust extra flaky, chill the pie dough in the fridge for 15-20 minutes before rolling it out.
  • For a healthier version, use a whole wheat pie crust or a cauliflower crust.

Enjoy this delicious and comforting Chicken Pot Pie!

Leave a Comment