Description
Hearty chicken pot pie brings comfort straight to your dinner table, wrapping warm flavors inside a golden, flaky crust that feels like a welcoming hug from grandma’s kitchen. Tender chicken, creamy sauce, and buttery pastry combine to create a satisfying meal that makes weeknight dinners feel special and delicious.
Ingredients
Scale
Protein:
- 3 cups chicken
Vegetables:
- 1 cup peas and carrots
- ½ cup corn
Pantry Items:
- 2 pie crusts
- ⅓ cup butter
- ⅓ cup all-purpose flour
- 1 ¾ cups chicken broth
- ⅔ cup milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon dried thyme
- ¼ teaspoon dried sage
Instructions
- Fire up your oven to a toasty 425°F and grab a 9-inch pie dish.
- Grab a large skillet and melt ⅓ cup butter over medium heat. Sprinkle in ⅓ cup flour, ½ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon thyme, and ¼ teaspoon sage. Whisk until your mixture looks smooth and starts bubbling.
- Pour in 1 ¾ cups chicken broth and ⅔ cup milk slowly, stirring constantly. Keep whisking until your sauce thickens and begins to bubble, then remove from heat.
- Fold in 3 cups diced chicken, 1 cup peas and carrots, and ½ cup corn. Mix until everything is evenly coated with the creamy sauce.
- Drape your first pie crust into the pie dish, letting the edges hang over the sides.
- Dump the entire chicken mixture into the crust, spreading it evenly across the bottom.
- Cover with the second pie crust, pinching the edges to seal. Slice 3-4 small vents across the top to let steam escape.
- Slide the pie into the preheated oven and bake for precisely 30-35 minutes until the crust turns a gorgeous golden brown.
- Remove from the oven and let your pie rest for 5-10 minutes before cutting into hearty slices.
Notes
- Swap out vegetables based on what’s in your fridge for a customized pot pie that uses up extra produce.
- For a gluten-free version, replace regular flour with cornstarch or a gluten-free flour blend when making the roux.
- Chop chicken and vegetables into uniform small pieces to ensure even cooking and a balanced bite in every spoonful.
- Let the pie rest for 10-15 minutes after baking to help the filling set and make slicing cleaner and easier.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Category: Chicken
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg