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Chicken Pot Pie

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Chicken Pot Pie is a comforting classic filled with tender chicken, vegetables, and a rich, creamy sauce, all baked in a golden, flaky crust. Perfect for cozy dinners or family gatherings.

Ingredients

  • 2 cups cooked chicken (shredded or cubed)
  • 2 carrots, diced
  • 1 cup peas (frozen or fresh)
  • 2 celery stalks, diced
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 4 tablespoons butter
  • 1/3 cup all-purpose flour
  • 1 3/4 cups chicken broth
  • 3/4 cup milk or heavy cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 2 pie crusts (store-bought or homemade)
  • 1 egg, beaten (optional, for egg wash)

Instructions

  1. Preheat oven to 400°F (200°C).
  2. In a large skillet, melt butter over medium heat. Add onion, carrots, and celery; sauté for 6–8 minutes until softened.
  3. Add garlic and cook for 1 minute.
  4. Stir in flour and cook for 1–2 minutes, stirring constantly to form a roux.
  5. Gradually whisk in chicken broth and milk. Stir and cook until thickened, about 5 minutes.
  6. Add cooked chicken, peas, thyme, salt, and pepper. Mix well and remove from heat.
  7. Place one pie crust in a 9-inch pie dish. Pour the filling into the crust.
  8. Top with the second pie crust, crimp the edges to seal, and cut slits in the top. Brush with beaten egg if desired.
  9. Bake for 30–35 minutes until the crust is golden and filling is bubbling.
  10. Let rest for 10 minutes before slicing and serving.

Notes

  • Use rotisserie chicken to save time.
  • Preheat your baking sheet to help cook the bottom crust evenly.
  • Let the pie rest before cutting to help the filling set.

Nutrition

Find it online: https://thefamilycooking.com/chicken-pot-pie-2/