Description
Classic Chicken Pot Pie is a comforting dish filled with tender chicken, hearty vegetables, and a creamy sauce, all encased in a golden, flaky pie crust. This hearty dish is perfect for family dinners or special occasions, offering a satisfying balance of flavor and texture.
Ingredients
Scale
- 2 cups cooked chicken, shredded or diced
- 1 cup carrots, diced
- 1 cup peas (frozen or fresh)
- 1 cup celery, diced
- 1/2 cup onion, chopped
- 1/4 cup butter
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk or heavy cream
- Salt and pepper to taste
- 2 refrigerated pie crusts (top and bottom)
- 1 egg, beaten (for egg wash, optional)
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C).
- Cook the vegetables: In a large skillet over medium heat, melt the butter. Add the onion, carrots, celery, and peas. Sauté for 5-7 minutes until the vegetables are soft.
- Make the sauce: Sprinkle the flour over the vegetables and stir well to coat. Gradually add the chicken broth and milk, stirring continuously to avoid lumps. Simmer for 5 minutes, until the sauce thickens. Season with salt and pepper to taste.
- Add the chicken: Stir the shredded chicken into the sauce mixture and remove from heat.
- Prepare the pie: Line a 9-inch pie dish with one of the pie crusts. Pour the chicken and vegetable mixture into the pie shell. Cover with the second pie crust, sealing the edges, and cut a few slits in the top crust to allow steam to escape.
- Bake: Brush the top crust with the beaten egg for a golden finish. Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
- Cool and serve: Let the pie rest for 10 minutes before serving.
Notes
- Make-ahead option: You can prepare the filling ahead of time and refrigerate it until ready to bake.
- Vegetable swaps: Feel free to add other vegetables like corn, green beans, or potatoes to the filling.
- Crust alternative: If you prefer, you can use puff pastry or a biscuit topping instead of traditional pie crust.
- Leftovers: Store any leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g