Description
Classic Chicken Pot Pie is a comforting and hearty dish featuring a golden, flaky crust filled with tender chicken, vegetables, and a rich, creamy sauce. Perfect for family dinners, this classic recipe is easy to make and packed with flavor, making it an ideal choice for any weeknight meal. With its delicious combination of shredded chicken, peas, carrots, and corn, this pot pie delivers both warmth and satisfaction in every bite.
Ingredients
For the Filling:
4 tablespoons unsalted butter
1 small onion, chopped
2 medium carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1/3 cup all-purpose flour
2 cups chicken broth
1 cup whole milk
3 cups cooked chicken, shredded or diced
1/2 cup frozen peas
1/2 cup frozen corn
1 teaspoon salt (or to taste)
1/4 teaspoon black pepper
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
For the Crust:
1 store-bought or homemade pie crust (top and bottom crust)
1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 425°F (220°C). Grease a 9-inch pie dish and set aside.
- In a large skillet, melt the butter over medium heat. Add the chopped onion, carrots, and celery, and sauté for 5-7 minutes until softened. Add the garlic and cook for another minute.
- Stir in the flour and cook for 1-2 minutes, stirring constantly.
- Gradually whisk in the chicken broth and milk. Cook, stirring frequently, until the mixture thickens and becomes smooth.
- Add the shredded chicken, peas, corn, salt, pepper, and thyme. Stir well to combine and remove from heat.
- Roll out the bottom pie crust and fit it into the prepared pie dish. Pour the chicken and vegetable filling into the crust.
- Roll out the top pie crust and place it over the filling. Trim any excess dough, crimp the edges, and cut small slits on top to allow steam to escape.
- Brush the top crust with the beaten egg for a golden finish.
- Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
- Let the pot pie cool for 10 minutes before serving.
Notes
For a homemade pie crust, roll out your dough and use it for both the top and bottom crusts.
You can prepare the filling in advance and refrigerate it for up to 2 days before assembling and baking.
If using a different size pie dish, adjust the amount of filling and baking time as needed.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8 servings
- Calories: 450 kcal
Keywords: Classic Chicken Pot Pie, Chicken Pot Pie Recipe, Comfort Food, Homemade Pot Pie, Chicken Dinner, Hearty Pot Pie, Easy Chicken Pot Pie