Description
This classic Chicken Pot Pie recipe is the ultimate comfort food. Tender chicken and vegetables in a creamy sauce, all baked under a flaky crust, make this dish a family favorite.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts or thighs, cooked and diced
- 2 tablespoons unsalted butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1/2 cup frozen peas
- 1/4 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1/2 cup whole milk or heavy cream
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- Salt and black pepper to taste
- 1 prepared pie crust (store-bought or homemade)
- 1 egg, beaten (for egg wash)
Chicken Pot Pie Filling:
For Assembly:
Instructions
- Preheat the oven: Preheat the oven to 400°F.
- Cook the vegetables: In a large skillet over medium heat, melt the butter. Add the onion, carrots, and celery, and cook until softened. Add garlic and cook for another minute.
- Make the sauce: Stir in flour and cook to form a roux. Slowly pour in chicken broth, whisking until smooth. Add milk/cream and cook until thickened.
- Combine the filling: Add chicken, peas, thyme, salt, and pepper. Stir well and remove from heat.
- Assemble the pie: Transfer filling to a pie dish. Cover with pie crust, trim edges, vent the top, and brush with beaten egg.
- Bake: Bake for 30–35 minutes until golden brown and bubbling. Let rest before serving.
Notes
- You can use rotisserie chicken for a quicker version.
- To make ahead, assemble and refrigerate unbaked for up to 24 hours, then bake as directed.
- This recipe can also be made in ramekins for individual servings.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 23 g
- Cholesterol: 85 mg
