Description
A comforting classic chicken pot pie featuring tender chicken and hearty vegetables baked in a creamy sauce with a flaky golden crust, perfect for cozy family dinners and make-ahead meals.
Ingredients
Filling
- 2 cups cooked chicken, shredded or cubed
- 1 cup frozen peas and carrots (or mixed vegetables)
- 1 small onion, diced
- 2 cups chicken broth
- 1 cup milk or half-and-half
- 4 tbsp butter
- ⅓ cup all-purpose flour
- ½ tsp garlic powder
- ½ tsp dried thyme
- Salt & pepper to taste
Crust
- 1 refrigerated pie crust (top only) or 2 if doing top + bottom crust
- Egg wash: 1 egg beaten with 1 tbsp water (optional)
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to ensure it reaches the perfect temperature for baking the pot pie.
- Cook the onions: In a large skillet, melt the butter over medium heat. Add the diced onions and cook for 3–4 minutes until they soften and become translucent.
- Make the roux: Stir in the flour, garlic powder, and dried thyme. Cook this mixture for about 1 minute to form a roux, which will thicken the sauce later.
- Add liquids and simmer: Slowly whisk in the chicken broth and milk, stirring continuously to avoid lumps. Let it simmer until the mixture thickens into a creamy sauce.
- Combine filling ingredients: Add the cooked chicken and frozen peas and carrots to the sauce. Season with salt and pepper to taste. Remove the skillet from heat once everything is well combined.
- Prepare the pie crust: If using a bottom crust, line your pie dish with it. Pour the chicken filling into the prepared dish.
- Add top crust: Lay the top pie crust over the filling, crimp the edges to seal, and cut small vents on top to allow steam to escape during baking.
- Apply egg wash and bake: Brush the crust with the beaten egg wash for a golden finish, if desired. Bake in the preheated oven for 30–35 minutes, until the crust is golden brown.
- Rest and serve: Let the pot pie rest for 10 minutes after baking to set. Slice and serve warm for a delicious meal.
Notes
- Using rotisserie chicken saves time and adds great flavor.
- Vegetable options can be swapped with corn, potatoes, or celery to suit your taste.
- You can assemble the pie ahead of time and refrigerate it for up to 24 hours before baking.
- This pot pie is freezer-friendly; freeze the baked pie for up to 3 months for easy future meals.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner, Comfort Food, Casseroles
- Method: Stovetop and Baking
- Cuisine: American
