Description
This classic chicken pot pie is the ultimate comfort food! It’s packed with tender chicken, hearty vegetables, and a rich, creamy sauce, all wrapped in a flaky, golden pie crust. It’s a cozy family dinner that always hits the spot.
Ingredients
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2 cups cooked chicken, shredded or cubed
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2 tablespoons butter
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1 small onion, diced
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2 cloves garlic, minced
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2 carrots, peeled and diced
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2 celery stalks, diced
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1 cup frozen peas
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1/3 cup all-purpose flour
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1 3/4 cups chicken broth
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2/3 cup milk
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1 teaspoon salt
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1/2 teaspoon black pepper
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1/2 teaspoon dried thyme
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1/2 teaspoon dried parsley
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1 prepared pie crust (store-bought or homemade), top and bottom
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1 egg, beaten (for egg wash)
Instructions
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Preheat oven to 400°F (200°C).
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In a large skillet over medium heat, melt butter. Add onion, garlic, carrots, and celery. Cook for 5–7 minutes until softened.
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Stir in flour and cook for 1 minute to make a roux.
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Slowly add chicken broth and milk, stirring constantly until thickened, about 5 minutes.
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Stir in salt, pepper, thyme, parsley, chicken, and peas. Simmer for 2–3 minutes, then remove from heat.
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Roll out the bottom pie crust and place it in a 9-inch pie dish. Pour the chicken filling into the crust.
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Top with the second pie crust, trim and seal the edges, and cut a few slits in the top to vent.
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Brush the crust with beaten egg.
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Bake for 35–40 minutes or until golden brown. Let cool for 10 minutes before serving.
Notes
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To save time, use rotisserie chicken and frozen mixed vegetables.
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Let the filling cool slightly before adding it to the crust to prevent sogginess.
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You can also make this as mini pot pies using ramekins!