Description
This creamy chicken pot pie is a comforting American classic featuring tender cooked chicken, vegetables, and a rich, creamy filling baked inside a flaky double pie crust. Perfect for a hearty main course, it combines savory flavors with a golden, buttery crust for an easy homemade meal.
Ingredients
Scale
Filling
- 2 cups cooked chicken breast, diced
- 1/3 cup unsalted butter
- 1/3 cup all-purpose flour
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 3/4 cups chicken broth
- 2/3 cup whole milk
- 1/2 cup heavy cream
- 1 cup diced carrots
- 1 cup frozen peas
- 1 cup diced potatoes
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
Pie Crust and Topping
- 1 refrigerated pie crust for the bottom
- 1 refrigerated pie crust for the top
- 1 egg, beaten (for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 400°F. This ensures it will be at the right temperature for baking the pot pie.
- Prepare Pie Crust: Place one pie crust into a 9-inch pie dish, gently pressing it into the bottom and sides to form the base.
- Sauté Aromatics: In a large skillet over medium heat, melt the butter. Add the diced onion and cook for 3 to 4 minutes until softened. Then add garlic and cook for about 30 seconds until fragrant.
- Make Roux: Sprinkle the flour over the onion and garlic mixture, whisking continuously for about 1 minute. This cooks the flour and forms the base for the creamy sauce.
- Add Liquids: Gradually pour in the chicken broth while whisking constantly to prevent lumps. Stir in the milk and heavy cream, continuing to stir until the mixture thickens, about 3 to 5 minutes.
- Add Vegetables and Seasoning: Stir in the carrots, peas, potatoes, salt, black pepper, and dried thyme. Let the mixture simmer gently for 8 to 10 minutes until the vegetables become tender.
- Add Chicken: Remove the skillet from heat and fold in the cooked, diced chicken breast until evenly combined.
- Fill Pie: Pour the creamy chicken and vegetable filling into the prepared pie crust in the pie dish.
- Top Pie: Cover the filling with the second pie crust. Crimp the edges to seal the pie completely. Cut small slits in the top crust to allow steam to escape during baking.
- Apply Egg Wash: Brush the top crust with the beaten egg to give it a shiny, golden finish when baked.
- Bake: Place the pie in the oven and bake for 35 to 40 minutes until the crust is golden brown and the filling is bubbly.
- Rest and Serve: Remove the pie from the oven and let it rest for 10 minutes before slicing. This helps the filling set for easier serving.
Notes
- You can use rotisserie chicken for convenience to save time.
- Frozen mixed vegetables can be substituted for the fresh carrots, peas, and potatoes if desired.
- If the pie crust edges brown too quickly, loosely cover them with foil during baking to prevent burning.
