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Chicken Pot Pie
Golden, flaky pastry filled with tender chicken and a rich, creamy vegetable filling makes this classic Chicken Pot Pie the ultimate comfort food. It’s hearty, satisfying, and perfect for family dinners.
Ingredients
For the Filling
2 cups cooked chicken, shredded or diced
2 tablespoons butter
1 small onion, diced
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 cup frozen peas
1/3 cup all-purpose flour
2 cups chicken broth
1 cup whole milk or heavy cream
1 teaspoon dried thyme
1/2 teaspoon dried parsley
Salt and black pepper, to taste
For the Crust
2 refrigerated pie crusts (or homemade pastry)
1 egg, beaten (for egg wash)
Preparation Steps
Preheat the oven to 400°F (200°C).
Melt the butter in a large skillet over medium heat. Cook the onion, carrots, and celery for 5–7 minutes until softened. Add the garlic and cook for another minute.
Stir in the flour and cook for 1 minute. Gradually whisk in the chicken broth, then the milk. Simmer until the sauce thickens.
Add the cooked chicken, peas, thyme, parsley, salt, and pepper. Stir until everything is evenly coated.
Line a 9-inch pie dish with one pie crust. Spoon the filling into the crust.
Place the second crust over the filling, trim and seal the edges, then cut a few small slits in the top to allow steam to escape.
Brush the crust with the beaten egg.
Bake for 35–40 minutes, or until the crust is deep golden brown and the filling is bubbling. If the edges brown too quickly, cover them loosely with foil.
Let the pie rest for 10–15 minutes before slicing and serving.
Serving Tip
Serve with a simple green salad or roasted vegetables for a comforting homemade meal everyone will love.
