Chicken Pot Pie Recipe

Chicken pot pie is the ultimate comfort food, combining tender chicken, hearty vegetables, and a rich, creamy sauce under a perfectly flaky crust. Whether served for a family dinner or a cozy gathering, this homemade version is sure to become a favorite.

Equipment:

• Cutting board
• Sharp knife
• Large skillet or saucepan
• Wooden spoon or spatula
• Whisk
• 9-inch pie dish
• Rolling pin
• Baking sheet

Ingredients:
For the Filling:

• 2 cups cooked chicken, shredded or diced
• 1 cup frozen peas
• 1 cup diced carrots
• 1 cup diced potatoes
• ½ cup diced celery
• 4 tablespoons unsalted butter
• 1 small onion, finely chopped
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• ½ cup heavy cream or milk
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon dried thyme
• ¼ teaspoon garlic powder

For the Crust:

• 1 package (2 sheets) store-bought pie crust or homemade pie crust
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 375°F (190°C).
2. Prepare the Filling:
   • In a large skillet or saucepan, melt butter over medium heat. Add the onion, carrots, celery, and potatoes, cooking for 5–7 minutes until softened.
   • Sprinkle flour over the vegetables and stir to coat. Cook for 1–2 minutes to remove the raw flour taste.
   • Gradually whisk in chicken broth and cream, stirring constantly until the mixture thickens.
   • Stir in the chicken, peas, salt, pepper, thyme, and garlic powder. Remove from heat and let cool slightly.
3. Assemble the Pot Pie:
   • Roll out one sheet of pie crust and fit it into the bottom of a 9-inch pie dish. Trim any excess crust.
   • Pour the chicken and vegetable filling into the crust.
   • Roll out the second sheet of pie crust and place it over the filling. Seal the edges by pinching or crimping with a fork. Trim the excess crust and cut slits in the top to allow steam to escape.
4. Bake:
   • Brush the top crust with the beaten egg for a golden finish.
   • Place the pie dish on a baking sheet to catch any drips. Bake for 30–35 minutes or until the crust is golden brown and the filling is bubbly.
5. Cool and Serve:
   • Let the pie cool for 10–15 minutes before slicing and serving.

Tips:

• Use rotisserie chicken for a quick and flavorful shortcut.
• Swap out vegetables to suit your taste—mushrooms, corn, or green beans work wonderfully.
• To make individual pot pies, divide the filling into ramekins and top with smaller crusts.

Chicken pot pie is a timeless dish that brings warmth and satisfaction to any table. With its flaky crust and creamy filling, it’s the perfect meal for chilly evenings or when you crave something hearty and homemade. Enjoy!

Chicken Pot Pie Recipe

This chicken pot pie recipe features a creamy filling loaded with chicken and vegetables, topped with a flaky, golden crust. A comforting classic perfect for any occasion!

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Equipment

• Cutting board
• Sharp knife
• Large skillet or saucepan
• Wooden spoon or spatula
• Whisk
• 9-inch pie dish
• Rolling Pin
• Baking sheet

Ingredients

  

• For the Filling:
• 2 cups cooked chicken shredded or diced
• 1 cup frozen peas
• 1 cup diced carrots
• 1 cup diced potatoes
• ½ cup diced celery
• 4 tablespoons unsalted butter
• 1 small onion finely chopped
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• ½ cup heavy cream or milk
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon dried thyme
• ¼ teaspoon garlic powder
• For the Crust:
• 1 package 2 sheets store-bought pie crust or homemade pie crust
• 1 egg beaten (for egg wash)

Instructions

 

• Preheat the Oven:
• Preheat your oven to 375°F (190°C).
• Prepare the Filling:
• In a large skillet or saucepan, melt butter over medium heat. Add the onion, carrots, celery, and potatoes, cooking for 5–7 minutes until softened.
• Sprinkle flour over the vegetables and stir to coat. Cook for 1–2 minutes to remove the raw flour taste.
• Gradually whisk in chicken broth and cream, stirring constantly until the mixture thickens.
• Stir in the chicken, peas, salt, pepper, thyme, and garlic powder. Remove from heat and let cool slightly.
• Assemble the Pot Pie:
• Roll out one sheet of pie crust and fit it into the bottom of a 9-inch pie dish. Trim any excess crust.
• Pour the chicken and vegetable filling into the crust.
• Roll out the second sheet of pie crust and place it over the filling. Seal the edges by pinching or crimping with a fork. Trim the excess crust and cut slits in the top to allow steam to escape.
• Bake:
• Brush the top crust with the beaten egg for a golden finish.
• Place the pie dish on a baking sheet to catch any drips. Bake for 30–35 minutes or until the crust is golden brown and the filling is bubbly.
• Cool and Serve:
• Let the pie cool for 10–15 minutes before slicing and serving.