Save to Pinterest A rich, creamy chicken pot pie with tender chicken, savory vegetables, and a golden, flaky crust irresistibly comforting and sure to win hearts.
I first served this chicken pot pie to my family and it quickly became a beloved classic in our home.
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 56 minutes until softened
- Add Garlic:
- Add garlic and cook for 1 minute until fragrant
- Make Roux:
- Sprinkle flour over vegetables and stir for 12 minutes to form a roux
- Add Liquids:
- Gradually whisk in chicken broth and heavy cream Simmer stirring constantly until thickened (about 45 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 Filling:
- 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 3540 minutes or until the crust is golden brown and filling is bubbling
- Rest and Serve:
- Let rest for 10 minutes before slicing and serving
Save to Pinterest This dish always brings joy when shared at family dinners especially during colder months.
Notes
Serve with a crisp green salad or roasted vegetables For a lighter version use milk instead of cream
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
Save to Pinterest This chicken pot pie is the perfect comfort food that combines ease and deliciousness in every bite.
Recipe FAQs
- → What type of chicken works best for this dish?
Boneless, skinless chicken breasts are ideal as they cook evenly and shred nicely, but rotisserie chicken can be used for convenience.
- → Can I substitute vegetables in the filling?
Yes, mushrooms or corn can be added for variety while maintaining a balanced texture and flavor.
- → How do I achieve a flaky crust?
Using refrigerated pie crusts or a cold, well-chilled homemade dough brushed with egg wash ensures a golden, flaky finish.
- → Is there a way to make the sauce lighter?
Using milk instead of heavy cream reduces richness while maintaining a creamy consistency.
- → What are some recommended side dishes?
A crisp green salad or roasted vegetables complement the richness and add freshness to the meal.