Here’s a classic Chicken Pot Pie recipe — a warm, hearty dish with tender chicken, vegetables, and a creamy sauce all wrapped in a golden, flaky crust. 🥧🍗
Perfect for a cozy dinner or using up leftovers!
🥧 Chicken Pot Pie Recipe (Serves 6)
🧂 Ingredients
For the filling:
- 1 lb (450 g) boneless, skinless chicken breasts or thighs (cooked and shredded)
- 1 cup frozen peas
- 1 cup frozen carrots (or mixed vegetables)
- ½ cup frozen corn (optional)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons butter
- 1/4 cup all-purpose flour
- 1 ½ cups chicken broth
- 1 cup heavy cream or milk
- 1 teaspoon dried thyme
- Salt and pepper, to taste
For the crust:
- 2 store-bought pie crusts (or homemade if you prefer)
- 1 tablespoon butter (for brushing the crust)
- 1 egg (optional, for egg wash)
🍳 Instructions
1. Preheat oven
- Preheat your oven to 425°F (220°C).
- Roll out one pie crust and fit it into a 9-inch pie dish.
2. Cook the chicken
- If the chicken isn’t cooked yet, cook it by boiling, roasting, or sautéing, and then shred it into bite-sized pieces.
- Set aside.
3. Prepare the filling
- In a large skillet, melt butter over medium heat.
- Add onions and garlic, cooking for 2–3 minutes until softened.
- Stir in flour and cook for another 1–2 minutes, stirring constantly to form a roux.
- Slowly whisk in chicken broth, then add heavy cream or milk.
- Bring to a simmer and cook for 3–5 minutes, stirring frequently, until the sauce thickens.
- Add thyme, salt, pepper, peas, carrots, corn, and the shredded chicken. Stir well and remove from heat.
4. Assemble the pot pie
- Pour the chicken filling into the prepared pie crust.
- Roll out the second pie crust and place it over the top of the filling.
- Trim the edges and crimp them to seal the crusts together.
- Cut a few slits in the top of the crust to allow steam to escape.
- If you’d like, beat the egg and brush it over the top crust for a golden, shiny finish.
5. Bake
- Bake the pot pie in the preheated oven for 30–35 minutes, or until the crust is golden brown and the filling is bubbling.
- Let it rest for 5 minutes before slicing and serving.
💡 Tips
- For extra flavor, add a splash of white wine or a bit of Dijon mustard to the filling.
- Leftover chicken or rotisserie chicken works perfectly for this recipe, saving you time.
- Vegetarian Version: Swap the chicken for cooked potatoes, mushrooms, or other hearty veggies (like cauliflower or lentils) for a vegetarian version.
Would you like a beef pot pie version instead, or a mini pot pie recipe (individual servings)? Both are delicious!
