A warm and hearty chicken pot pie is the ultimate comfort food, combining a rich, creamy filling with a perfectly flaky golden crust. This classic recipe is an absolute favorite for cozy family dinners, special occasions, or whenever you’re craving something both satisfying and delicious. Packed with tender chicken, vegetables, and a velvety gravy, this pot pie is easy to make and sure to become a go-to recipe in your kitchen.
Ingredients:
- 2 cups cooked chicken, shredded or diced
- 1 cup frozen peas
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 2 1/2 cups chicken broth
- 1 cup milk
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika (optional for added flavor)
- 1 package refrigerated pie crusts (or homemade crust)
- 1 egg (for egg wash)
Instructions:
- Preheat your oven to 425°F (220°C). Prepare your pie crusts, unrolling them and allowing them to come to room temperature for easy handling.
- In a large skillet or saucepan, melt butter over medium heat. Once melted, add onions, garlic, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables soften and the onions become translucent.
- Sprinkle the flour over the vegetable mixture and stir constantly for about 1-2 minutes. This will form a roux and help thicken the sauce later.
- Gradually add the chicken broth, stirring constantly to avoid lumps. Once the broth is incorporated, add the milk and continue to stir until the mixture thickens into a creamy sauce.
- Stir in the cooked chicken, peas, thyme, salt, pepper, and paprika (if using). Cook for an additional 3-4 minutes to ensure everything is heated through and well combined. Taste the mixture and adjust the seasoning as needed.
- Remove the skillet from heat and let the filling cool slightly while you prepare the crust.
- Place one pie crust into the bottom of a 9-inch pie dish, pressing gently to fit it into the edges. Pour the chicken and vegetable mixture into the pie crust, spreading it evenly.
- Top the pie with the second pie crust, gently covering the filling. Pinch the edges of both crusts together to seal, and then trim any excess dough. You can crimp the edges for a decorative touch.
- Cut a few small slits in the top of the pie to allow steam to escape during baking.
- Brush the top of the pie with a beaten egg to give it a golden, glossy finish. This step is optional but adds a nice touch to the crust.
- Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling around the edges.
- Once done, remove the pie from the oven and let it rest for 5-10 minutes before slicing. This allows the filling to set and makes it easier to serve.
- Serve the chicken pot pie warm and enjoy its delicious comfort in every bite!
This homemade chicken pot pie recipe is perfect for a cozy meal that’s easy to make and sure to impress. Its creamy filling, tender chicken, and flaky crust combine to create a dish that’s as satisfying as it is delicious. Whether for a family dinner, a gathering, or just a night in, this pot pie is sure to be a hit!