Here’s a classic, comforting recipe for Chicken Pot Pie—creamy, hearty, and perfect for a family meal. 🥧🍗
Ingredients
For the Filling:
- 2 cups cooked chicken, shredded or diced
- 1 cup carrots, diced
- 1 cup peas (fresh or frozen)
- ½ cup celery, diced
- ½ cup onion, diced
- 4 tablespoons butter
- ¼ cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk or cream
- Salt and pepper, to taste
- ½ teaspoon dried thyme or rosemary (optional)
For the Crust:
- 1 package refrigerated pie crusts (or homemade)
Instructions
1. Preheat Oven
- Preheat oven to 400°F (200°C).
2. Prepare the Filling
- In a large skillet, melt butter over medium heat.
- Add onions, carrots, and celery; sauté until softened (about 5 minutes).
- Stir in flour and cook for 1–2 minutes to make a roux.
- Gradually whisk in chicken broth and milk. Cook until thickened, stirring constantly.
- Add shredded chicken, peas, salt, pepper, and herbs. Stir to combine. Remove from heat.
3. Assemble the Pie
- Roll out one pie crust into a 9-inch pie dish.
- Pour the filling into the crust.
- Cover with the second pie crust, trim excess, and crimp edges.
- Cut a few small slits in the top to allow steam to escape.
4. Bake
- Bake for 30–35 minutes, until the crust is golden brown and the filling is bubbling.
- Let sit for 5–10 minutes before serving.
💡 Tips:
- For a quicker version, use pre-cooked rotisserie chicken.
- Brush the crust with an egg wash (1 egg beaten with 1 tablespoon water) for a shiny, golden top.
- You can make individual pot pies using muffin tins or ramekins for fun servings.
I can also give a one-skillet chicken pot pie recipe with a biscuit topping that’s faster and requires less cleanup. Do you want that version?
