Description
This Easy Chicken Pot Pie recipe is a comforting classic perfect for family dinners. It features a flaky pie crust filled with tender cooked chicken and a flavorful medley of vegetables in a creamy homemade sauce. Simple to prepare with pantry staples and baked to golden perfection, this dish is both hearty and satisfying.
Ingredients
Scale
Filling
- 2 cups cooked chicken, shredded or diced
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup diced carrots
- 1 cup frozen peas
- 1/2 cup chopped celery
- 1/3 cup unsalted butter
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken broth
- 2/3 cup milk or half-and-half
- Salt and pepper to taste
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
Crust
- 1 prepared pie crust (store-bought or homemade)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the pot pie.
- Sauté Vegetables and Chicken: Heat olive oil in a large skillet over medium heat. Add chopped onions, minced garlic, diced carrots, and chopped celery. Cook until the vegetables are softened, about 5 to 6 minutes. Stir in frozen peas and shredded cooked chicken, then remove from heat and set aside.
- Make Roux: In a separate saucepan, melt the unsalted butter over medium heat. Stir in the all-purpose flour and cook for 1 to 2 minutes, forming a roux that will thicken the sauce.
- Add Liquids and Seasonings: Slowly whisk in the chicken broth and milk or half-and-half into the roux. Bring the mixture to a boil, then reduce heat and let it simmer for about 5 minutes until thickened. Season the sauce with salt, pepper, dried thyme, and dried parsley.
- Combine Filling: Pour the thickened sauce into the skillet with the chicken and vegetables. Stir well to combine all ingredients evenly.
- Assemble Pie: Transfer the chicken and vegetable filling into a 9-inch pie dish. Lay the prepared pie crust over the filling, trimming any excess dough. Crimp the edges to seal and cut slits in the top of the crust to allow steam to escape during baking.
- Apply Egg Wash: Brush the top of the pie crust with beaten egg to give it a shiny, golden finish once baked.
- Bake: Place the pie in the preheated oven and bake for 30 to 35 minutes until the crust is golden brown and the filling is bubbling. Allow the pie to cool for 10 minutes before serving to set the filling.
Notes
- Use leftover cooked chicken or rotisserie chicken for convenience.
- For a richer filling, substitute milk with half-and-half or heavy cream.
- If you prefer a homemade crust, ensure it is well-chilled before assembling.
- To prevent soggy crust, bake the assembled pie on a lower oven rack on a baking sheet to catch any spills.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven for best texture.
