Description
This Classic Chicken Pot Pie is the ultimate comfort food, filled with tender chicken, creamy vegetables, and a flaky golden crust. Perfect for a family meal, this dish is rich, hearty, and full of flavor. The savory filling is encased in a buttery, crispy pie crust that adds the perfect texture to every bite. This homemade recipe is sure to warm you up and satisfy your cravings.
Ingredients
Scale
For the Filling:
- 1 lb cooked chicken, shredded or cubed
- 2 tablespoons butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 1 cup frozen peas
- 1/2 cup frozen corn (optional)
- 1 cup chicken broth
- 1 cup whole milk
- 1/4 cup heavy cream
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon garlic powder
For the Crust:
- 2 pre-made pie crusts (or homemade if preferred)
- 1 egg (for egg wash)
Instructions
- Prepare the Filling:
- In a large skillet, melt the butter over medium heat.
- Add the chopped onion and minced garlic, sautéing for 3-4 minutes until softened and fragrant.
- Add the diced carrots, cooking for another 5 minutes until slightly tender.
- Stir in the frozen peas and corn, then cook for 2 minutes.
- Make the Sauce:
- Sprinkle the flour over the vegetable mixture and stir well to combine, cooking for 1-2 minutes to remove the raw flour taste.
- Gradually pour in the chicken broth while stirring to create a smooth base.
- Add the milk and heavy cream, continuing to stir until the mixture thickens, about 5-7 minutes.
- Season with salt, pepper, thyme, parsley, and garlic powder. Stir in the cooked chicken and mix well.
- Remove from heat and set aside.
- Assemble the Pot Pie:
- Preheat your oven to 375°F (190°C).
- Roll out one of the pie crusts and fit it into the bottom of a 9-inch pie dish.
- Pour the chicken and vegetable filling into the pie crust.
- Place the second pie crust on top and crimp the edges to seal the pie. Cut a few slits in the top crust to allow steam to escape.
- Brush the top crust with a beaten egg to create a golden, glossy finish.
- Bake the Pot Pie:
- Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
- If the edges of the crust begin to brown too quickly, cover them with aluminum foil and continue baking until the pie is fully cooked.
- Serve:
- Allow the pie to cool for 5-10 minutes before slicing and serving. Enjoy this comforting, homemade classic chicken pot pie!
Notes
- For a healthier version, use a lighter pie crust or make your own crust with whole wheat flour.
- You can use rotisserie chicken for a quicker preparation.
- The filling can be made ahead of time and stored in the fridge for up to 2 days before assembling the pie.
- Prep Time: 15
- Cook Time: 45
- Category: Main Course