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Chicken Pot Pie is a classic comfort food filled with tender chicken, hearty vegetables, and a rich, creamy sauce wrapped in a flaky, golden crust. It’s cozy, satisfying, and perfect for family dinners or special occasions.

Ingredients

  • 2 pie crusts (store-bought or homemade)
  • 2 cups cooked chicken, shredded or cubed
  • 4 tbsp butter
  • 1/2 cup onion, chopped
  • 1 cup carrots, diced
  • 1/2 cup celery, chopped
  • 1 cup frozen peas
  • 1/3 cup all-purpose flour
  • 1 3/4 cups chicken broth
  • 2/3 cup milk or heavy cream
  • Salt and black pepper, to taste
  • 1/2 tsp thyme or parsley (optional)

Instructions

  1. Preheat oven to 400°F (200°C).
  2. In a large skillet, melt butter over medium heat. Add onion, carrots, and celery, and sauté for about 5 minutes until softened.
  3. Stir in flour and cook for 1 minute to remove raw flavor.
  4. Gradually whisk in chicken broth and milk until the sauce thickens and becomes creamy.
  5. Add cooked chicken and peas. Season with salt, pepper, and herbs if desired. Remove from heat.
  6. Line a pie dish with one crust. Pour in the filling and cover with the second crust. Seal edges and cut slits on top for steam.
  7. Bake for 30–35 minutes, or until the crust is golden brown and the filling is bubbling. Cover edges with foil if they brown too quickly.
  8. Let rest for 10 minutes before slicing and serving.

Notes

  • Use rotisserie chicken for convenience and extra flavor.
  • Blind bake the bottom crust for 10 minutes to avoid sogginess.
  • Substitute puff pastry for a lighter, flakier topping.
  • To make ahead, assemble and refrigerate up to 24 hours before baking.
  • Freeze baked or unbaked for up to 2 months; thaw overnight before baking or reheating.

Nutrition

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