Save A rich, creamy chicken pot pie with tender chicken, savory vegetables, and a golden, flaky crust irresistibly comforting and sure to win hearts.
This pot pie quickly became a family favorite after the first try its creamy filling and flaky crust are unforgettable.
Ingredients
- Chicken: 2 large boneless skinless chicken breasts (about 500 g / 1 lb) cooked and diced
- Vegetables: 1 cup carrots peeled and diced 1 cup frozen peas 1 cup celery diced 1 small onion finely chopped 2 cloves garlic minced
- Creamy Sauce: 4 tbsp unsalted butter 1/4 cup all-purpose flour 2 cups chicken broth 1 cup heavy cream 1/2 tsp dried thyme 1/2 tsp dried oregano 1/2 tsp crushed red pepper flakes (optional for heat) Salt and black pepper to taste
- Crust: 1 package (about 400 g / 14 oz) refrigerated pie crusts (2 crusts) or homemade equivalent
- Finishing: 1 egg beaten (for egg wash)
Instructions
- Preheat oven:
- Preheat oven to 400°F (200°C).
- Sauté vegetables:
- In a large skillet over medium heat melt butter Add onion carrots and celery Sauté for 5–6 minutes until softened.
- Cook garlic:
- Add garlic and cook for 1 minute until fragrant.
- Make roux:
- Sprinkle flour over vegetables and stir for 1–2 minutes to form a roux.
- Add liquids:
- Gradually whisk in chicken broth and heavy cream Simmer stirring constantly until thickened (about 4–5 minutes).
- Combine filling:
- Add cooked chicken peas thyme oregano and red pepper flakes (if using) Season generously with salt and black pepper Stir to combine then remove from heat.
- Prepare crust:
- Roll out one pie crust and fit into a 9-inch (23 cm) pie dish Trim edges if needed.
- Fill crust:
- Spoon the hot chicken filling into the crust.
- Cover pie:
- Cover with the second pie crust Trim and crimp the edges to seal Cut a few small slits in the top for steam to escape.
- Egg wash:
- Brush the top with beaten egg for a golden finish.
- Bake:
- Bake for 35–40 minutes or until the crust is golden brown and filling is bubbling.
- Rest:
- Let rest for 10 minutes before slicing and serving.
Save Sharing this pie around the family table always brings smiles and tasty conversations.
Required Tools
Large skillet Whisk 9-inch (23 cm) pie dish Rolling pin (if using homemade crust) Pastry brush Knife
Nutritional Information
Calories: 520 Total Fat: 29 g Carbohydrates: 42 g Protein: 23 g
Additional Notes
For a lighter version use milk instead of cream Add mushrooms or corn for extra flavor.
Save This pot pie is a perfect blend of creamy and flaky ideal for any season.
Recipe Q&A
- → What type of chicken is best to use?
Boneless, skinless chicken breasts work well when cooked and diced, but rotisserie chicken can speed up preparation.
- → Can I add other vegetables?
Yes, mushrooms or corn can be added to enhance flavor and texture.
- → How do I achieve a flaky crust?
Using cold refrigerated pie crusts or homemade crust and brushing with beaten egg before baking helps create a golden, flaky finish.
- → Is there a way to make it lighter?
Substituting milk for the cream in the sauce can reduce richness while maintaining flavor.
- → What tools do I need for preparation?
A large skillet for sautéing, a whisk for sauce, a pie dish, rolling pin if making crust, pastry brush for egg wash, and a knife for chopping.