Description
This classic Chicken Pot Pie features tender cooked chicken, diced carrots, peas, celery, and onions enveloped in a creamy, savory sauce. The filling is baked under a golden, flaky pie crust, creating a comforting and hearty meal perfect for cozy family dinners.
Ingredients
For the Filling
- 3 cups cooked chicken, shredded or cubed
- 1 cup carrots, diced
- 1 cup frozen peas
- 1/2 cup celery, diced
- 1/2 cup onion, diced
- 3 tablespoons butter
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Crust
- 1 package refrigerated pie crusts, 2 crusts
- 1 egg, beaten, for brushing
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the pot pie.
- Sauté Vegetables: Melt the butter in a large skillet over medium heat. Add the diced onion, carrots, and celery and cook for 5–6 minutes until slightly softened.
- Add Flour: Sprinkle the all-purpose flour over the vegetables and stir continuously for 1 minute to create a roux that will thicken the sauce.
- Whisk Liquids: Slowly whisk in the chicken broth and milk, stirring to combine and avoid lumps.
- Add Seasonings: Stir in the dried thyme, garlic powder, salt, and black pepper.
- Simmer Sauce: Let the mixture simmer for 3–5 minutes until the sauce thickens and becomes creamy.
- Combine Filling: Stir the cooked chicken and frozen peas into the thickened sauce until evenly mixed.
- Assemble Pie: Transfer the filling to a 9-inch pie dish. Cover evenly with one pie crust and trim the edges.
- Vent and Brush: Cut a few small slits in the top crust to allow steam to escape and brush the crust with beaten egg for a golden finish.
- Bake: Bake in the preheated oven for 30–35 minutes until the crust is golden brown and the filling is bubbling.
- Rest: Remove from the oven and let the pot pie rest for 10–15 minutes before serving to set the filling.
Notes
- Rotisserie chicken works perfectly as a time-saving option.
- You can substitute puff pastry for the pie crust for an extra flaky topping.
- Consider adding mushrooms or potatoes for additional vegetables and texture.
- If the crust edges brown too quickly, cover them with foil during baking to prevent burning.
- Refrigerate leftovers and consume within 3 days for best quality.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
