Description
Classic Chicken Pot Pie is a comforting and creamy homemade pie filled with tender chicken, vegetables, and a rich sauce, all encased in a flaky golden pie crust. Perfect for a hearty family dinner, this easy-to-make American classic combines savory flavors and satisfying textures for a timeless meal everyone will love.
Ingredients
Scale
Filling
- 2 tablespoons unsalted butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- 2 cups cooked shredded or diced chicken
- 1 cup frozen peas
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
Pie Crust & Finish
- 1 refrigerated pie crust (or homemade)
- 1 egg, beaten (for egg wash)
Instructions
- Prepare the vegetables: Preheat the oven to 400°F. In a large skillet or saucepan, melt the butter over medium heat. Add the diced onion, minced garlic, diced carrots, and diced celery. Cook for about 5–6 minutes, stirring occasionally, until the vegetables are softened and fragrant.
- Make the sauce: Sprinkle the flour over the softened vegetables and cook for 1–2 minutes, stirring constantly, to eliminate the raw flour taste. Slowly pour in the chicken broth and then the milk while whisking continuously to create a smooth mixture. Bring it to a gentle simmer and cook for 4–5 minutes until the sauce thickens and coats the back of a spoon.
- Add chicken and seasonings: Stir in the cooked shredded or diced chicken, frozen peas, salt, black pepper, and dried thyme. Let the mixture simmer for another 2 minutes to combine the flavors well, then remove it from the heat.
- Assemble the pie: Transfer the chicken and vegetable filling into a 9-inch pie dish, spreading it out evenly. Place the pie crust over the top and press down the edges to seal the filling inside. Cut a few small slits in the top of the crust to allow steam to escape during baking. Brush the surface with the beaten egg to achieve a golden, shiny finish.
- Bake: Place the assembled pie in the preheated oven. Bake for 30–35 minutes or until the crust is beautifully golden brown and the filling inside is bubbly and hot.
- Rest and serve: Remove the pie from the oven and let it rest for about 10 minutes before slicing and serving. This resting time helps the filling set for cleaner slices and enhances flavor.
Notes
- You can use rotisserie chicken for convenience to save prep time.
- Prepare the filling a day in advance and refrigerate; assemble and bake just before serving to save time on the day of.
- For extra depth of flavor, add a splash of white wine or a pinch of poultry seasoning to the filling.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven.
