Description
Chicken Pot Pie is a timeless American comfort food featuring tender cooked chicken, a medley of fresh vegetables, and a creamy savory sauce all enclosed in a flaky, golden-brown pie crust. This hearty main course is perfect for a satisfying family meal, combining flavorful ingredients baked to perfection.
Ingredients
Filling
- 2 cups cooked chicken, shredded or diced
- 1 cup carrots, diced
- 1 cup peas
- 1/2 cup celery, chopped
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 3/4 cups chicken broth
- 2/3 cup milk
Pie Crust
- 2 pie crusts (store-bought or homemade)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it’s hot and ready when the pie is assembled.
- Prepare Pie Crust: Place one pie crust into a 9-inch pie dish, pressing it gently to fit and prevent air bubbles.
- Melt Butter: In a medium saucepan over medium heat, melt the butter until fully liquid but not browned.
- Create Roux: Stir in the all-purpose flour, salt, and black pepper carefully, mixing until the mixture becomes smooth and combined to form a roux base.
- Add Liquids and Thicken: Gradually whisk in the chicken broth and milk, continuing to stir frequently until the sauce thickens to a creamy consistency.
- Add Vegetables and Chicken: Stir in the cooked chicken, diced carrots, peas, and chopped celery, mixing everything well to combine evenly with the sauce.
- Fill Pie Crust: Pour the hot chicken and vegetable filling into the prepared pie crust in the pie dish.
- Top with Second Crust: Cover the filling with the second pie crust. Seal and crimp the edges to secure the top and bottom crusts together.
- Vent Pie: Cut small slits on the top crust to allow steam to escape during baking, preventing sogginess.
- Bake: Place the pie in the preheated oven and bake for 30 to 35 minutes until the crust is golden brown and crispy.
- Cool and Serve: Remove the pie from the oven and let it cool for a few minutes to set before slicing and serving.
Notes
- Using rotisserie chicken can save preparation time and adds flavorful, pre-cooked meat.
- To ensure even cooking, make sure the filling is hot before pouring into the pie crust.
- For a crispier crust, brush the top crust with an egg wash before baking.
- You can substitute frozen vegetables, just thaw and drain excess water before adding.
- Leftover pie can be refrigerated and reheated in the oven for best results.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
