Save A rich, creamy chicken pot pie with tender chicken, savory vegetables, and a golden, flaky crust irresistibly comforting and sure to win hearts.
Ingredients
- Chicken: 2 large boneless skinless chicken breasts (about 500 g / 1 lb) cooked and diced
- Vegetables: 1 cup carrots peeled and diced, 1 cup frozen peas, 1 cup celery diced, 1 small onion finely chopped, 2 cloves garlic minced
- Creamy Sauce: 4 tbsp unsalted butter, 1/4 cup all purpose flour, 2 cups chicken broth, 1 cup heavy cream, 1/2 tsp dried thyme, 1/2 tsp dried oregano, 1/2 tsp crushed red pepper flakes (optional for heat), Salt and black pepper to taste
- Crust: 1 package (about 400 g / 14 oz) refrigerated pie crusts (2 crusts) or homemade equivalent
- Finishing: 1 egg beaten (for egg wash)
Instructions
- Preheat oven:
- Preheat oven to 400°F (200°C)
- Sauté Vegetables:
- In a large skillet over medium heat melt butter Add onion carrots and celery Sauté for 5 6 minutes until softened
- Cook Garlic:
- Add garlic and cook for 1 minute until fragrant
- Make Roux:
- Sprinkle flour over vegetables and stir for 1 2 minutes to form a roux
- Add Liquids:
- Gradually whisk in chicken broth and heavy cream Simmer stirring constantly until thickened (about 4 5 minutes)
- Combine Ingredients:
- Add cooked chicken peas thyme oregano and red pepper flakes (if using) Season generously with salt and black pepper Stir to combine then remove from heat
- Prepare Crust:
- Roll out one pie crust and fit into a 9 inch (23 cm) pie dish Trim edges if needed
- Add Filling:
- Spoon the hot chicken filling into the crust
- Cover Pie:
- Cover with the second pie crust Trim and crimp the edges to seal Cut a few small slits in the top for steam to escape
- Egg Wash:
- Brush the top with beaten egg for a golden finish
- Bake:
- Bake for 35 40 minutes or until the crust is golden brown and filling is bubbling
- Rest:
- Let rest for 10 minutes before slicing and serving
Save Required Tools
Large skillet, Whisk, 9 inch (23 cm) pie dish, Rolling pin (if using homemade crust), Pastry brush, Knife
Allergen Information
Contains Wheat (flour crust) Milk (butter cream) Egg May contain Soy (store bought crusts) Always check ingredient labels for hidden allergens
Nutritional Information
Calories 520 Total Fat 29 g Carbohydrates 42 g Protein 23 g
Save This classic chicken pot pie balances creamy filling and flaky crust perfectly Enjoy this comforting meal with your loved ones
Cooking Questions & Answers
- → How do I ensure the crust stays flaky?
Using cold butter and handling the dough minimally helps keep the crust flaky. Chilling the crust before baking also prevents shrinking.
- → Can I use leftover chicken for the filling?
Yes, diced cooked chicken such as rotisserie works well and speeds up preparation without sacrificing flavor.
- → What herbs complement this dish best?
Thyme and oregano add a subtle earthiness, balancing the richness of the creamy filling perfectly.
- → How can I make the filling thicker?
Simmer the creamy sauce longer after adding flour and broth until it thickens to a creamy consistency suitable for filling.
- → What’s a good side to serve with this dish?
A crisp green salad or roasted vegetables provide a fresh contrast to the rich, hearty pot pie.