Pin It A comforting, creamy chicken pot pie filled with tender chicken, vegetables, and a flaky golden crust — the ultimate homestyle favorite.
Preparation Time: 25 minutes Cooking Time: 45 minutes Total Time: 1 hour 10 minutes
Ingredients
- Chicken: 2 cups cooked chicken breast, diced (about 350 g)
- Vegetables: 1 cup carrots, diced, 1 cup frozen peas, 1/2 cup celery, diced, 1/2 cup onion, finely chopped, 2 cloves garlic, minced, 1/2 cup potatoes, peeled and diced
- Sauce: 4 tbsp unsalted butter, 1/3 cup all-purpose flour, 2 cups chicken broth, 1 cup whole milk, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp dried thyme, 1/4 tsp dried sage
- Crust: 2 sheets refrigerated pie crusts (or homemade), 1 egg, beaten (for egg wash)
Instructions
- Step 1:
- Preheat oven to 400°F (200°C).
- Step 2:
- In a large skillet, melt butter over medium heat. Add onions, garlic, carrots, celery, and potatoes. Sauté for 56 minutes until vegetables begin to soften.
- Step 3:
- Sprinkle flour over the vegetables and stir to coat. Cook for 1 minute.
- Step 4:
- Gradually whisk in chicken broth and milk. Add salt, pepper, thyme, and sage. Bring to a simmer, stirring constantly, until thickened (about 45 minutes).
- Step 5:
- Stir in cooked chicken and peas. Remove from heat.
- Step 6:
- Unroll one pie crust and fit into the bottom of a 9-inch (23 cm) pie dish. Pour the chicken filling into the crust.
- Step 7:
- Top with the second pie crust. Seal edges and cut a few small slits in the top to vent. Brush with beaten egg.
- Step 8:
- Bake for 3540 minutes until golden brown. If crust browns too quickly, cover edges with foil.
- Step 9:
- Let cool for 10 minutes before slicing and serving.
Pin It Serve with a crisp green salad or steamed vegetables for a balanced meal.
Notes
Wine pairing: Chardonnay or light Pinot Noir.
Required Tools
Large skillet, Whisk, 9-inch pie dish, Rolling pin (if using homemade crust), Pastry brush, Knife
Allergen Information
Contains: Wheat (gluten), Milk, Egg. May contain: Soy (check pie crust ingredients). Always read labels for allergies and cross-contamination.
Pin It This classic chicken pot pie combines rich flavors and comforting textures for a satisfying meal.
Questions About This Recipe
- → What type of chicken works best for this dish?
Cooked chicken breast is ideal, but rotisserie chicken or leftover poultry can be used for convenience and flavor.
- → How can I ensure a flaky crust?
Use chilled pie crusts and keep ingredients cold. Brushing the top with egg wash helps achieve a golden, crisp finish.
- → Can I substitute vegetables in the filling?
Yes, peas and carrots can be replaced with corn or green beans according to taste preferences.
- → What herbs enhance the flavor of the filling?
Dried thyme and sage add warmth and depth to the savory chicken and vegetable combination.
- → How long should the pot pie cool before serving?
Allow the dish to rest for about 10 minutes after baking to let the filling set, making it easier to slice and serve.