Chicken Pot Pie Recipe
This chicken pot pie recipe is a heartwarming classic—easy to prepare, filled with creamy chicken and vegetables, and perfect for family dinners or cozy gatherings.
Ingredients
For the filling
- 2 cups cooked chicken shredded or diced
- 1 cup (240ml) chicken broth
- 1 cup (240ml) milk
- ¼ cup (30g) all-purpose flour
- ¼ cup (60g) unsalted butter
- 1 small onion diced
- 2 carrots peeled and diced
- 1 cup frozen peas
- 1 tsp dried thyme
- Salt and pepper to taste
For the crust
- 1 package of store-bought pie crusts or homemade, if preferred
- 1 egg beaten (for egg wash)
Instructions
Prepare the Filling
- Melt butter in a large skillet over medium heat. Add diced onion and carrots, cooking until softened (about 5 minutes).
- Sprinkle flour over the vegetables, stirring well to coat. Cook for 1-2 minutes.
- Gradually whisk in chicken broth and milk, stirring until the mixture thickens into a smooth sauce.
- Stir in shredded chicken, frozen peas, thyme, salt, and pepper. Remove from heat and let cool slightly.
Assemble the Pot Pie
- Preheat your oven to 375°F (190°C).
- Roll out one pie crust and place it in a 9-inch pie dish. Trim any excess dough.
- Pour the chicken filling into the prepared crust.
- Place the second pie crust over the top. Trim and crimp the edges to seal. Cut small slits in the top crust to allow steam to escape.
- Brush the top crust with beaten egg for a golden finish.
Bake
- Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
- Let the pie cool for 10 minutes before serving.
Notes
- Rotisserie Chicken Shortcut: Use rotisserie chicken for quick prep.
- Add Fresh Herbs: Fresh thyme or parsley adds extra flavor.
- Prevent Soggy Crust: Pre-bake the bottom crust for 5 minutes before adding the filling.
- Make It Ahead: Assemble the pot pie and refrigerate for up to 24 hours before baking.