Description
A comforting classic, this chicken pot pie features a golden, flaky crust filled with creamy chicken and tender vegetables. It’s cozy, satisfying, and perfect for any night of the week.
Ingredients
Scale
- 2 pie crusts (top and bottom)
- 2 cups cooked chicken, shredded or cubed
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken broth
- 2/3 cup milk or half-and-half
- 1 cup diced carrots
- 1/2 cup diced celery
- 1/3 cup chopped onion
- 1/2 cup frozen peas
- Salt and pepper, to taste
- 1 teaspoon fresh or dried thyme
- 1 egg yolk, beaten with water
Instructions
- Preheat oven to 425°F.
- In a saucepan, melt butter over medium heat. Add onions, carrots, and celery. Cook until soft, about 5 minutes.
- Stir in flour and cook for 2 minutes, whisking constantly.
- Gradually whisk in chicken broth and milk. Cook until thickened, about 5 minutes.
- Add chicken, peas, thyme, salt, and pepper. Stir well and remove from heat.
- Roll out bottom crust into a 9-inch pie dish. Pour in the filling.
- Place the second crust over the filling. Crimp the edges and cut slits in the top to vent.
- Brush the crust with egg yolk. Bake for 30–35 minutes until golden and bubbling.
- Let rest 10 minutes before serving.
Notes
- Chill your pie dough before using for a flakier crust.
- Use rotisserie chicken for a quicker prep.
- If crust browns too fast, cover edges with foil halfway through baking.
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 4g
- Sodium: 680mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 19g
- Cholesterol: 95mg
Keywords: chicken pot pie, comfort food, creamy chicken pie, easy chicken dinner, flaky pie crust