Nothing beats a homemade chicken pot pie with a golden, flaky crust and a rich, creamy filling packed with tender chicken and vegetables! ❤️ This classic comfort-food favorite is warm, hearty, and tastes just like the kind Grandma used to make. Perfect for a cozy family dinner!
Ingredients:
For the Filling:
- 3 cups cooked chicken, shredded or diced
- 1 cup frozen peas
- 1 cup diced carrots
- ½ cup diced celery
- ½ cup diced onion
- ⅓ cup unsalted butter
- ⅓ cup all-purpose flour
- 1¾ cups chicken broth
- ⅔ cup whole milk
- ½ teaspoon salt, or to taste
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- ½ teaspoon garlic powder
For the Crust:
- 2 refrigerated pie crusts, softened according to package directions
- 1 large egg
- 1 tablespoon water
Instructions:
- Preheat the oven: Heat to 400°F (200°C). Lightly grease a 9-inch pie dish.
- Cook the vegetables: Melt the butter in a large skillet over medium heat. Add the onion, carrots, and celery. Cook for 5–7 minutes until softened.
- Make the creamy sauce: Stir in the flour and cook for 1 minute. Gradually whisk in the chicken broth and milk until smooth. Bring to a gentle simmer and cook for 3–5 minutes, stirring until thickened.
- Add the filling: Stir in the cooked chicken, peas, salt, pepper, thyme, and garlic powder. Remove from the heat and let the filling cool slightly.
- Prepare the bottom crust: Fit one pie crust into the prepared dish, pressing it gently against the bottom and sides.
- Fill the pie: Spoon the chicken mixture evenly into the crust.
- Add the top crust: Place the second crust over the filling. Trim and crimp the edges to seal. Cut several small slits in the top to allow steam to escape.
- Brush with egg wash: Beat the egg with the water and brush lightly over the top crust for a beautiful golden finish.
- Bake: Bake for 30–40 minutes, until the crust is golden brown and the filling is bubbling. If the edges brown too quickly, cover them loosely with foil.
- Rest and serve: Let the pot pie rest for 10–15 minutes before slicing so the creamy filling can set.
Tip: Use rotisserie chicken to save time, and place the pie dish on a baking sheet to catch any bubbling filling. Letting the filling cool slightly before assembling also helps prevent a soggy bottom crust.
❤️ What’s your favorite part of chicken pot pie—the flaky golden crust or the creamy chicken filling? 🥧