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
2 cups cooked chicken, diced or shredded
2 cups mixed vegetables (peas, carrots, celery, onion)
4 tablespoons butter
4 tablespoons all-purpose flour
2 cups chicken broth
1 cup milk or heavy cream
2 pie crusts (top and bottom)
Salt, pepper, and thyme to taste
1 egg, beaten (for egg wash)
Instructions
Preheat oven to 400°F.
In a saucepan, melt butter and sauté carrots, celery, peas, and onions until softened.
Stir in flour, cook 1 minute, then whisk in chicken broth and milk until thickened. Season with salt, pepper, and thyme.
Fold in cooked chicken and let the filling cool slightly.
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.
Bake for 35–40 minutes until crust is golden brown.
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