Chicken Pot Pie
A classic chicken pot pie with a creamy filling, tender chicken, and flaky crust. The ultimate cozy, homemade comfort food.
Equipment
- - Pie pan
- Saucepan
- Whisk or spoon
- - Rolling pin (if needed)
Ingredients
- - 1 lb cooked chicken breast shredded
- - 1 cup diced carrots
- - 1 cup green peas
- - ½ cup diced celery
- - ⅓ cup unsalted butter
- - ⅓ cup all-purpose flour
- - ½ tsp salt
- - ¼ tsp black pepper
- - ¼ tsp onion powder
- - ¼ tsp garlic powder
- - 1¾ cups chicken broth
- - ⅔ cup whole milk
- - 2 9-inch pie crusts
Instructions
- Preheat oven to 425°F (220°C).
- Melt butter in saucepan. Add flour and spices. Stir into a roux.
- Slowly whisk in broth and milk. Cook until thickened.
- Stir in chicken, carrots, peas, and celery.
- Line pie pan with bottom crust. Add filling.
- Top with second crust. Seal and vent with slits.
- Bake 30–35 min until golden. Cool 10 min before slicing.
Notes
- Use cooked or rotisserie chicken.
- Let pie rest before slicing.
- Brush crust with egg wash for golden finish.
- Let pie rest before slicing.
- Brush crust with egg wash for golden finish.