Description
A comforting, creamy classic — this Chicken Pot Pie features tender chicken, hearty vegetables, and a rich, savory sauce all wrapped in a flaky golden crust. Perfect for family dinners or cozy nights in.
Ingredients
- 2 cups cooked chicken, shredded or diced
- 1 cup carrots, diced
- 1 cup frozen peas
- 1/2 cup celery, diced
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1 3/4 cups chicken broth
- 2/3 cup milk or cream
- 2 refrigerated pie crusts (or homemade)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 425°F (220°C).
- In a medium saucepan over medium heat, melt the butter. Add carrots, celery, and peas. Cook for about 5 minutes until slightly tender.
- Stir in flour, salt, pepper, onion powder, and garlic powder. Cook for 1 minute to remove the raw flour taste.
- Gradually whisk in chicken broth and milk. Cook and stir until the mixture thickens and becomes creamy, about 3–5 minutes.
- Add cooked chicken and stir to combine. Remove from heat and let cool slightly.
- Place one pie crust in a 9-inch pie dish. Pour the chicken filling into the crust and spread evenly.
- Top with the second crust, sealing the edges and cutting small slits in the top for steam to escape.
- Brush the top crust with beaten egg for a golden finish.
- Bake for 30–35 minutes, or until the crust is golden brown and the filling is bubbly.
- Cool for 10 minutes before serving.
Notes
- Use rotisserie chicken for quick prep.
- Substitute turkey for chicken for a Thanksgiving twist.
- If the crust edges brown too fast, cover them with foil halfway through baking.
- Can be frozen before baking — bake from frozen at 400°F (200°C) for 45–50 minutes.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Category: Main Course
- Method: Baking
- Cuisine: American