Description
This classic Chicken Pot Pie recipe features a creamy filling packed with tender chicken and vegetables, all encased in a flaky pie crust. A comforting and satisfying dish perfect for a cozy dinner.
Ingredients
Scale
For the filling:
- 2 tablespoons unsalted butter
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 cup frozen peas
- 2 cups cooked chicken, shredded or diced
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup whole milk
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 cup heavy cream
For the crust:
- 1 package refrigerated pie crusts (or 2, if top and bottom crust are desired)
- 1 tablespoon milk (for brushing)
Instructions
- Preheat the oven to 425°F (220°C).
- For the filling: In a large skillet, melt the butter over medium heat. Add the chopped onion and garlic, and sauté for 2-3 minutes until softened.
- Add the carrots and celery, and cook for 5 minutes, stirring occasionally.
- Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes to form a roux.
- Slowly add the chicken broth while stirring to prevent lumps. Stir in the milk, thyme, salt, pepper, garlic powder, and onion powder.
- Bring the mixture to a simmer and cook until it thickens, about 5-7 minutes.
- Stir in the peas, cooked chicken, and heavy cream. Cook for another 2-3 minutes until everything is heated through. Remove from heat and set aside.
- Roll out one pie crust and fit it into the bottom of a 9-inch pie dish. Pour the chicken mixture into the crust, spreading it evenly.
- Roll out the second pie crust and place it over the filling. Trim any excess dough and pinch the edges to seal the pie. Cut a few slits in the top crust to allow steam to escape.
- Brush the top crust with 1 tablespoon of milk for a golden finish.
- Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbling. If the edges of the crust start to brown too quickly, cover them with aluminum foil.
- Let the pie cool for 5-10 minutes before slicing and serving.
Notes
- You can make this dish ahead of time and freeze it unbaked. Just add a few extra minutes of baking time when cooking from frozen.
- Feel free to substitute the vegetables with your favorites, such as mushrooms, green beans, or corn.
- For a richer filling, use half-and-half instead of milk.
- If you prefer a top-only crust, you can skip the bottom crust and use only one pie crust.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 5g
- Sodium: 690mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 75mg
