A Chicken Pot Pie is the ultimate comfort food, perfect for a cozy family dinner or a hearty meal on a chilly evening.
With a creamy, savory filling made from tender chicken, vegetables, and a flavorful sauce, all encased in a golden, flaky crust, this dish brings warmth and satisfaction with every bite.
sWhether you use rotisserie chicken for a quick option or cook your own, this classic recipe is simple to prepare and sure to become a favorite in your home.
For the Filling:
1 pound cooked chicken (shredded or diced)
1 cup carrots (diced)
1 cup peas (fresh or frozen)
1 cup celery (diced)
1/2 cup onion (chopped)
1/3 cup butter
1/3 cup all-purpose flour
1 3/4 cups chicken broth
2/3 cup milk
1 teaspoon dried thyme
Salt and pepper (to taste)
For the Crust:
1 package refrigerated pie crusts (or homemade)
1 egg (for egg wash, optional)
Make the Filling:
Sauté the Vegetables:
In a large skillet over medium heat, melt the butter. Add the chopped onion, diced carrots, and celery. Cook until the vegetables are tender, about 5-7 minutes.
Make the Sauce:
Stir in the flour and cook for 1 minute to form a roux. Gradually add the chicken broth and milk, whisking continuously until the mixture thickens, about 3-5 minutes.
Combine Ingredients:
Add the cooked chicken, peas, thyme, salt, and pepper. Stir to combine, then remove from heat.
Prepare the Crust:
Preheat your oven to 425°F (220°C).
Roll out one pie crust and place it into a 9-inch pie dish.
Assemble the Pot Pie:
Spoon the chicken filling into the prepared pie crust.
Roll out the second pie crust and place it on top of the filling. Trim the excess dough, then crimp the edges to seal the pie.
Add Egg Wash (Optional):
Beat the egg and brush it over the top crust for a golden finish when baked.
Bake:
Cut a few slits in the top crust to allow steam to escape. Place the pie in the preheated oven and bake for 30-35 minutes, or until the crust is golden brown.
Cool & Serve:
Let the pot pie cool for 5-10 minutes before slicing and serving.
For a quicker and more flavorful option, consider using rotisserie chicken for the filling.
It adds a delicious depth of flavor and saves time. You can also prepare the filling a day ahead and store it in the refrigerator, making assembly a breeze when you’re ready to bake.
Feel free to get creative with the vegetables—mushrooms, corn, or potatoes can all make great additions.
If the sauce is too thick or too runny, adjust the consistency by simmering it a little longer or adding more liquid.
For an extra golden and flaky finish, brush the top crust with melted butter before baking.
If the edges start to brown too quickly, cover them with foil.
Lastly, let the pie cool for a few minutes before slicing to ensure the filling sets properly.
With these simple tips, your Chicken Pot Pie will turn out perfectly every time!
To store your Chicken Pot Pie, first allow it to cool completely at room temperature for about 30 minutes to an hour to prevent condensation from making the crust soggy.
Once cooled, wrap the pie tightly in plastic wrap or aluminum foil, or place individual slices in airtight containers. Store it in the refrigerator for up to 3-4 days.
For longer storage, you can freeze the pot pie by wrapping it tightly in plastic wrap and then foil, or placing it in a freezer-safe container.
It will keep for up to 2-3 months.
To reheat, simply place the refrigerated pie in a 350°F (175°C) oven for 20-25 minutes, or until heated through and the crust is crispy.
If frozen, thaw overnight in the fridge before reheating, or bake from frozen for 45-60 minutes.
Cover the edges with foil if they start to brown too quickly.
This way, you can enjoy your Chicken Pot Pie even after a few days!