Description
Chicken pot pie delivers pure comfort right to your dinner table, with a golden, flaky crust hugging tender chicken and rich, velvety vegetables. Warm spoonfuls guarantee smiles and satisfied hunger for everyone gathering around to enjoy this classic meal.
Ingredients
Scale
Main Ingredients:
- 2 cups chicken, cooked and shredded
- 2 pre-made pie crusts
- 2 cups chicken broth
- 1 cup heavy cream
Vegetables and Aromatics:
- 1 cup carrots, diced
- 1 cup peas
- ½ cup celery, diced
- ½ cup onion, chopped
Seasonings and Binding:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- 1 egg
Instructions
- Heat the oven to precisely 400°F. Prepare a 9-inch pie dish for your creamy creation.
- Melt 3 tablespoons butter in a large skillet over medium heat. Sauté ½ cup chopped onions, 1 cup diced carrots, and ½ cup diced celery until they soften and become translucent.
- Sprinkle 3 tablespoons all-purpose flour over the vegetables. Stir constantly for 1 minute to cook out the raw flour taste.
- Gradually pour in 2 cups chicken broth and 1 cup heavy cream. Whisk continuously until your sauce transforms into a smooth, thickened mixture.
- Fold in 2 cups shredded chicken, 1 cup peas, 1 teaspoon garlic powder, ½ teaspoon dried thyme, ½ teaspoon salt, and ½ teaspoon black pepper. Blend thoroughly.
- Carefully drape the first pie crust into your prepared dish. Pour the steaming filling directly into the crust.
- Layer the second pie crust on top. Crimp and seal the edges tightly. Cut 4-5 small slits across the surface to allow steam to escape.
- Whisk 1 egg and brush it generously over the entire top crust for a golden, glossy finish.
- Bake at 400°F for 35-40 minutes until the crust becomes a rich, deep golden brown.
- Remove from the oven and let your pie rest for 10 minutes. This helps the filling set and makes slicing easier.
Notes
- Use rotisserie chicken for a quicker, more convenient filling that saves time in the kitchen.
- Frozen mixed vegetables work perfectly if chopping fresh vegetables feels time-consuming.
- Brush the pie crust with an egg wash and sprinkle some dried herbs on top for a professional-looking golden finish.
- For a gluten-free version, swap regular flour with cornstarch or a gluten-free flour blend and use a gluten-free pie crust.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Chicken
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 448 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 27 g
- Saturated Fat: 12 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 115 mg