Pin A rich, creamy chicken pot pie with tender chicken, savory vegetables, and a golden, flaky crust irresistibly comforting and sure to win hearts.
I first served this dish to my family on a chilly evening and it quickly became a beloved comfort food that warms both the body and soul.
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.
- Add 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).
- Add chicken and season:
- 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.
- Add filling:
- Spoon the hot chicken filling into the crust.
- Top crust:
- 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 and serve:
- Let rest for 10 minutes before slicing and serving.
Pin This recipe often brings my family together during holidays and chilly weekends making memorable moments around the dinner table.
Required Tools
Large skillet Whisk 9 inch (23 cm) pie dish Rolling pin (if using homemade crust) Pastry brush Knife
Allergen Information
Contains Wheat (flour crust) Milk (butter cream) Egg May contain Soy (store bought crusts) Always check ingredient labels for hidden allergens.
Nutritional Information
Calories 520 Total Fat 29 g Carbohydrates 42 g Protein 23 g
Pin This chicken pot pie is a guaranteed crowd pleaser perfect for any season or special occasion.
Recipe FAQ
- → How do I prevent the crust from getting soggy?
Make sure to prebake the crust slightly or let the filling cool before assembling. Brushing crust edges with egg wash helps create a seal to lock in moisture.
- → Can I use leftover cooked chicken?
Yes, diced leftover chicken works great and helps reduce prep time while maintaining tender texture and flavor.
- → What can I substitute for heavy cream?
Milk can be used for a lighter version, though the sauce may be less rich and creamy.
- → How do I add extra flavor to the filling?
Incorporate mushrooms or corn for added texture and taste. Adjust seasoning as needed to balance flavors.
- → What is the best way to achieve a golden crust?
Brushing the top crust with beaten egg before baking enhances browning and creates an appealing shiny finish.