Description
This easy Chicken Pot Pie recipe combines tender cooked chicken and fresh vegetables in a creamy sauce, all encased in a flaky homemade or store-bought pie crust. Perfectly baked until golden and bubbling, this classic comfort food is sure to satisfy your family’s cravings with minimal effort.
Ingredients
Scale
Filling:
- 2 cups cooked chicken, shredded or diced
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup diced carrots
- 1 cup frozen peas
- 1/2 cup chopped celery
Sauce:
- 1/3 cup unsalted butter
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken broth
- 2/3 cup milk or half-and-half
- Salt and pepper to taste
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
Pie:
- 1 prepared pie crust (store-bought or homemade)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the perfect temperature for baking the pie to a golden finish.
- Sauté Vegetables and Chicken: Heat olive oil in a large skillet over medium heat. Add the chopped onion, minced garlic, diced carrots, and chopped celery. Sauté until the vegetables soften, about 5 to 6 minutes. Then stir in the frozen peas and cooked chicken. Remove from heat and set aside.
- Make the Roux: In a separate saucepan, melt the unsalted butter over medium heat. Stir in the all-purpose flour and cook for 1 to 2 minutes, stirring constantly, to create a roux which will thicken the sauce.
- Prepare the Sauce: Slowly whisk in the chicken broth and milk or half-and-half. Bring the mixture to a boil, then reduce the heat and simmer until the sauce thickens, approximately 5 minutes. Season with salt, pepper, dried thyme, and dried parsley for a fragrant and flavorful sauce.
- Combine Filling and Sauce: Pour the thickened sauce into the skillet with the chicken and vegetable mixture. Stir well to evenly coat all ingredients with the creamy sauce.
- Assemble the Pie: Transfer the filling to a 9-inch pie dish. Cover with the prepared pie crust, trimming any excess dough. Crimp the edges to seal the pie and cut slits on the top crust to allow steam to escape while baking.
- Apply Egg Wash: Brush the top of the pie crust with the beaten egg to promote a golden, glossy finish after baking.
- Bake: Bake the pie in the preheated oven for 30 to 35 minutes or until the crust is golden brown and the filling is bubbling through the vents.
- Cool and Serve: Remove the pie from the oven and let it cool on a wire rack for 10 minutes before slicing and serving to allow the filling to set slightly.
Notes
- You can use leftover rotisserie chicken or any cooked chicken for convenience.
- For a richer sauce, substitute half-and-half instead of milk.
- Make sure to vent the pie crust well to prevent sogginess.
- Use fresh or frozen peas; no need to thaw frozen peas before adding.
- For a dairy-free version, substitute butter with a plant-based alternative and milk with almond or oat milk.
- Store leftovers covered in the refrigerator for up to 3 days.
