Description
This creamy chicken pot pie is a comforting and hearty dish featuring tender cooked chicken, a medley of vegetables, and a rich, velvety sauce all baked under a flaky pie crust. Perfect for an easy dinner, this classic American main course combines savory flavors and a satisfying texture, making it a family favorite.
Ingredients
Scale
Filling
- 2 cups cooked chicken breast (shredded or diced)
- 2 tablespoons butter
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk or heavy cream
- 1 cup frozen peas
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon paprika
Pie Crust
- 1 refrigerated pie crust (or homemade)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the pot pie.
- Sauté Vegetables: In a large skillet, melt the butter over medium heat. Add the diced onion, minced garlic, carrots, and celery. Cook for about 5 to 6 minutes until the vegetables become tender and fragrant.
- Make Roux: Sprinkle the flour over the sautéed vegetables, stirring constantly, and cook for 1 minute to form a roux which will thicken the sauce.
- Add Liquids: Slowly pour in the chicken broth and milk while stirring continuously to prevent lumps. Continue cooking the mixture for 4 to 5 minutes until the sauce thickens to a creamy consistency.
- Add Chicken and Seasonings: Stir in the cooked chicken, frozen peas, salt, black pepper, dried thyme, and paprika until everything is well incorporated. Remove the skillet from heat.
- Assemble Pie: Transfer the creamy chicken mixture into a 9-inch pie dish. Place the pie crust on top of the filling, then crimp the edges to seal. Cut a few slits in the crust to allow steam to escape while baking.
- Apply Egg Wash: Brush the beaten egg over the pie crust to give it a golden and shiny finish when baked.
- Bake: Place the pie dish in the preheated oven and bake for 30 to 35 minutes until the crust is golden brown and the filling is bubbly.
- Rest and Serve: Let the chicken pot pie rest for 10 minutes before slicing and serving to allow the filling to set slightly for perfect portions.
Notes
- For a shortcut, use rotisserie chicken to save time.
- Frozen mixed vegetables can be substituted for the peas, carrots, and celery for convenience.
- You can assemble the pot pie ahead of time and refrigerate it unbaked for up to 24 hours before baking.
