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Classic Chicken Pot Pie

This Chicken Pot Pie recipe is a comforting classic, perfect for a cozy night in. It features a flaky crust, a creamy filling, and tender pieces of chicken and vegetables. Easy to customize with your favorite veggies, this pot pie is sure to be a family favorite.

Prep Time
30 minutes
Cook Time
45 minutes
Servings
6-8
Ingredients
  • 1.5 lbs Boneless, skinless chicken breasts
  • 1/4 cup All-purpose flour
  • 1/4 cup Butter
  • 1 medium, chopped Onion
  • 2 medium, chopped Carrots
  • 2 stalks, chopped Celery
  • 1 cup Frozen peas
  • 3 cups Chicken broth
  • 1/2 cup Heavy cream
  • 1/2 teaspoon Dried thyme
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper
  • 2 Refrigerated pie crusts
  • 1 Egg
  • 1 tablespoon Water

Prepare the Chicken

1. Cook the chicken: You can poach, bake, or grill the chicken breasts until cooked through. Once cooled, shred or dice the chicken into bite-sized pieces.

Make the Filling

2. Sauté vegetables: In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, carrots, and celery and cook until softened, about 5-7 minutes.

3. Make a roux: Stir in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.

4. Add broth and cream: Gradually whisk in the chicken broth until smooth. Bring to a simmer, then stir in the heavy cream, thyme, salt, and pepper.

5. Combine ingredients: Add the cooked chicken and frozen peas to the pot. Stir to combine and simmer for another 5 minutes, allowing the filling to thicken slightly.

Assemble the Pot Pie

6. Preheat oven to 375°F (190°C).

7. Prepare the pie dish: Pour the chicken and vegetable filling into a 9-inch pie dish.

8. Top with crust: Unroll one pie crust and place it over the filling. Trim any excess crust and crimp the edges to seal.

9. Create vents: Cut a few slits in the top crust to allow steam to escape.

10. Egg wash: In a small bowl, whisk together the egg and water. Brush the egg wash over the top crust to promote browning.

Bake the Pot Pie

11. Bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbly.

12. Let cool slightly before serving. Enjoy!

Nutrition Facts Estimated per 100g of product

Calories: 200, Protein: 12g, Fat: 12g, Carbohydrates: 12g

Other Considerations for Nutrition

These values are estimates and can vary depending on the specific ingredients used and portion sizes. Consider the sodium content if using store-bought chicken broth.

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FAQ

  • Can I use different vegetables?

    Yes, you can customize the vegetables to your liking. Some good alternatives or additions include potatoes, mushrooms, green beans, and corn.

  • Can I use pre-cooked rotisserie chicken?

    Yes, using pre-cooked rotisserie chicken is a great shortcut. Simply shred the chicken and add it to the filling.

  • Can I freeze Chicken Pot Pie?

    Yes, you can freeze unbaked pot pie. Assemble the pie, but do not bake. Wrap tightly in plastic wrap and foil, then freeze. When ready to bake, thaw overnight in the refrigerator and bake as directed, adding about 10-15 minutes to the baking time.