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chicken pot pie

Classic Chicken Pot Pie

This classic chicken pot pie features a creamy filling of chicken and veggies baked between buttery, flaky crusts. Perfect for cozy dinners and family meals.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course dinner
Cuisine American
Servings 6
Calories 451 kcal

Equipment

  • Skillet
  • Saucepan
  • Whisk
  • - 9-inch pie dish
  • - Rolling pin (if using homemade dough)
  • Pastry brush

Ingredients
  

  • **Chicken & Veggies:**
  • - 2 cups cooked chicken diced
  • - 1 cup carrots diced
  • - 1 cup frozen peas
  • - ½ cup celery diced
  • - ½ cup onion diced
  • - 2 tbsp butter
  • - Salt & pepper to taste
  • **Sauce:**
  • - ¼ cup butter
  • - ⅓ cup flour
  • - 2 cups chicken broth
  • - ¾ cup milk
  • - ½ tsp thyme
  • - Optional: 1 tsp garlic or onion powder
  • **Crust:**
  • - 2 9-inch pie crusts
  • - 1 egg beaten (for egg wash)

Instructions
 

  • Preheat oven to 400°F (200°C).
  • Sauté onion, carrots, and celery in 2 tbsp butter until soft. Add peas and chicken.
  • In separate pan, melt ¼ cup butter. Stir in flour, cook 1 minute. Gradually whisk in broth and milk. Add seasonings. Simmer to thicken.
  • Mix sauce with chicken and veggies.
  • Line pie dish with bottom crust. Add filling. Top with second crust, seal edges, and cut slits.
  • Brush crust with beaten egg.
  • Bake 35–40 mins or until golden and bubbly. Let cool 10 minutes.

Notes

- Freeze baked or unbaked pies for later
- Use fresh herbs for an elevated flavor
- Substitute turkey post-holidays
Keyword Chicken Pot Pie