Description
A classic chicken pot pie featuring tender chicken, carrots, peas, and celery in a creamy sauce, baked under a flaky golden crust. Comforting, hearty, and perfect for family dinners or make-ahead meals.
Ingredients
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2 cups cooked chicken, diced or shredded
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2 cups mixed vegetables (peas, carrots, celery, onion)
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4 tablespoons butter
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4 tablespoons all-purpose flour
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2 cups chicken broth
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1 cup milk or heavy cream
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2 pie crusts (top and bottom)
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Salt, pepper, and thyme to taste
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1 egg, beaten (for egg wash)
Instructions
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Preheat oven to 400°F.
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In a saucepan, melt butter and sauté carrots, celery, peas, and onions until softened.
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Stir in flour, cook 1 minute, then whisk in chicken broth and milk until thickened. Season with salt, pepper, and thyme.
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Fold in cooked chicken and let the filling cool slightly.
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Place one crust in a 9-inch pie dish, pour in filling, and top with the second crust. Crimp edges, cut slits for steam, and brush with egg wash.
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Bake for 35–40 minutes until crust is golden brown.
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Rest 10–15 minutes before serving.
Notes
Pre-bake the bottom crust for 10 minutes if you want a crispier base.
Frozen vegetables and rotisserie chicken are excellent shortcuts.
Cover crust edges with foil if browning too quickly.
Filling can be prepared a day ahead and stored in the fridge.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/6 of pie)
- Calories: ~480 kcal
- Sugar: ~4 g
- Sodium: ~720 mg
- Fat: ~28 g
- Saturated Fat: ~12 g
- Unsaturated Fat: ~13 g
- Trans Fat: ~1 g
- Carbohydrates: ~38 g
- Fiber: ~3g
- Protein: ~22 mg
- Cholesterol: ~95 mg