This Chicken Pot Pie is the ultimate comfort food—a flaky, buttery crust filled with tender chicken, fresh vegetables, and a creamy, flavorful sauce. Perfect for cozy family dinners or impressing guests, this recipe is a guaranteed crowd-pleaser.
Ingredients
For the filling:
- 2 cups cooked chicken, shredded or cubed
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup frozen peas
- 1 medium onion, finely chopped
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup milk (whole or 2%)
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
For the crust:
- 2 pre-made pie crusts (or homemade if you prefer)
- 1 egg, beaten (for brushing)
Instructions
- Prepare the filling:
- In a large skillet, melt the butter over medium heat. Add the onion, carrots, and celery, cooking until the vegetables soften (about 5 minutes).
- Stir in the flour and cook for 1-2 minutes, ensuring the raw taste of the flour is gone. Slowly whisk in the chicken broth and milk, stirring constantly to prevent lumps.
- Add the garlic powder, thyme, salt, and pepper. Let the mixture simmer until thickened, about 5 minutes.
- Stir in the chicken and peas. Remove from heat and let it cool slightly.
- Assemble the pie:
- Preheat your oven to 375°F (190°C).
- Roll out one pie crust and press it into a 9-inch pie dish. Pour the prepared filling into the crust.
- Cover with the second pie crust, trimming and crimping the edges to seal. Cut small slits in the top crust for steam to escape.
- Brush the top crust with beaten egg for a golden, glossy finish.
- Bake:
- Place the pie on a baking sheet to catch any drips and bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
- Cool and serve:
- Let the pie cool for 10 minutes before slicing. Serve warm and enjoy!
Let me know if you’d like tips for making the crust from scratch or substitutions for dietary preferences! 🍴