Description
Chicken Pot Pie brings warmth straight from grandma’s kitchen to your dinner table, packed with tender chicken, creamy sauce, and a flaky golden crust that wraps your taste buds in delicious memories. Baked until perfectly golden and bubbling, this classic dish delivers pure comfort with each hearty, satisfying bite.
Ingredients
Scale
Main Ingredients:
- 2 cups cooked, shredded chicken
- 1 cup frozen peas
- 1 cup frozen corn
- 1 cup chopped yellow onion
- 1 cup chopped carrots
- 1 cup chopped celery
Supporting Ingredients:
- 2 cups chicken broth
- 1 cup milk
- ½ cup all-purpose flour
Finishing Ingredients:
- 2 tablespoons unsalted butter
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon dried thyme
- ¼ teaspoon dried rosemary
- 1 package (14.1 ounces / 400 grams) refrigerated pie crusts (2 crusts)
- 1 large egg, beaten (for egg wash)
Instructions
- Heat the oven to a toasty 400°F (200°C), preparing for a comforting meal that will warm your kitchen.
- Melt 2 tablespoons unsalted butter in a large skillet, then toss in 1 cup each of chopped onion, carrots, and celery. Sauté until the vegetables soften and release their aromatic flavors, about 5-7 minutes.
- Sprinkle ½ cup flour over the vegetables, along with 1 teaspoon salt, ½ teaspoon black pepper, ¼ teaspoon dried thyme, and ¼ teaspoon dried rosemary. Stir constantly for one minute to toast the flour and blend the spices.
- Slowly pour in 2 cups chicken broth and 1 cup milk, whisking to create a smooth, creamy base. Let the mixture simmer gently, stirring occasionally until it thickens.
- Fold in 2 cups shredded chicken, 1 cup frozen peas, and 1 cup frozen corn. Allow the filling to simmer for 2-3 minutes until everything is heated through and well combined.
- Transfer the steaming mixture into a 9-inch pie plate, spreading it evenly across the bottom.
- Drape one refrigerated pie crust over the filling, carefully pressing the edges to seal. Slice several small vents across the top to let steam escape during baking.
- Beat one large egg and brush it generously over the crust, creating a beautiful golden sheen.
- Slide the pie into the preheated oven and bake for 30-35 minutes, watching for a perfectly bronzed crust and bubbling filling.
- Remove from the oven and let the pot pie rest for 10 minutes, allowing the filling to settle and cool slightly before serving.
Notes
- Ensure vegetables are diced uniformly for even cooking and consistent texture throughout the pie.
- Thicken the filling slowly to develop rich, deep flavors and prevent a watery consistency.
- Use rotisserie chicken or leftover roasted chicken to save time and add extra depth to the dish.
- For a gluten-free version, replace wheat flour with cornstarch or a gluten-free flour blend and use a gluten-free pie crust.
- Prep Time: 13-18 minutes
- Cook Time: 30-35 minutes
- Category: Chicken
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 419 kcal
- Sugar: 5 g
- Sodium: 580 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.3 g
- Carbohydrates: 33 g
- Fiber: 3 g
- Protein: 27 g
- Cholesterol: 85 mg