Description
Indulge in the ultimate comfort food with this Classic Chicken Pot Pie recipe. A creamy and savory filling of chicken, vegetables, and herbs, topped with a golden flaky crust, is sure to warm your soul.
Ingredients
Scale
Filling:
- 2 tablespoons unsalted butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- 2 cups cooked shredded or diced chicken
- 1 cup frozen peas
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
Crust:
- 1 refrigerated pie crust (or homemade)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven: Preheat the oven to 400°F.
- Cook vegetables: In a large skillet, melt butter and cook onion, garlic, carrots, and celery until softened.
- Add flour and liquids: Sprinkle in flour, then pour in chicken broth and milk. Simmer until thickened.
- Combine filling: Stir in chicken, peas, salt, pepper, and thyme. Simmer briefly.
- Assemble: Transfer filling to a pie dish, top with crust, seal edges, and cut slits. Brush with egg wash.
- Bake: Bake for 30–35 minutes until golden and bubbly. Rest before serving.
Notes
- You can use rotisserie chicken for convenience.
- Make ahead by preparing the filling a day in advance and assembling just before baking.
- For extra flavor, consider adding a splash of white wine or a pinch of poultry seasoning.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 5 g
- Sodium: 590 mg
- Fat: 24 g
- Saturated Fat: 11 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 85 mg
