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Chicken Pot Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 69 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Description

This classic Chicken Pot Pie recipe features a flaky homemade pie crust filled with a creamy chicken and vegetable mixture. Perfect for a comforting weeknight dinner, it combines tender chicken, peas, carrots, and corn in a delicious buttery sauce baked to golden perfection.

Ingredients

Filling

  • 2 cups cooked chicken, shredded or diced
  • 1 cup frozen peas and carrots
  • 1/2 cup frozen corn
  • 1/2 cup diced celery
  • 1/3 cup unsalted butter
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1 3/4 cups chicken broth
  • 2/3 cup milk

Crust and Finish

  • 2 refrigerated pie crusts (for top and bottom)
  • 1 egg, beaten (for egg wash)

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it’s ready for baking the pot pie when the filling is prepared.
  2. Cook Celery: In a large skillet, melt the butter over medium heat. Add the diced celery and cook for 3–4 minutes until it starts to soften, bringing out its flavor.
  3. Make Roux: Stir in the flour, salt, black pepper, onion powder, and garlic powder to the melted butter and celery, mixing well to form a roux which will thicken the sauce.
  4. Add Liquids: Slowly whisk in the chicken broth and milk, stirring constantly until the mixture is smooth. Continue cooking and stirring for about 5 minutes until the filling thickens into a creamy sauce.
  5. Incorporate Chicken and Veggies: Remove the skillet from heat and fold in the cooked chicken, frozen peas and carrots, and frozen corn evenly into the sauce mixture.
  6. Prepare Pie Crust: Place one of the refrigerated pie crusts into a 9-inch pie dish, pressing it down gently to fit.
  7. Fill the Pie: Pour the chicken and vegetable filling into the pie crust, spreading it out evenly.
  8. Add Top Crust: Cover the filling with the second pie crust, then trim any excess dough and crimp the edges together to seal the pie. Cut a few small slits on the top crust to allow steam to escape during baking.
  9. Apply Egg Wash: Brush the top crust with the beaten egg to achieve a shiny, golden brown finish once baked.
  10. Bake: Place the pie on the middle rack of the oven and bake for 30–35 minutes, or until the crust is a beautiful golden brown color.
  11. Rest and Serve: Remove the pot pie from the oven and let it rest for 10 minutes before serving to allow the filling to set.

Notes

  • For convenience, you can use rotisserie chicken instead of cooking your own chicken.
  • To prevent a soggy bottom crust, pre-bake the bottom crust for 5–7 minutes before adding the filling.
  • Leftover pot pie reheats well in the oven or air fryer, making it a great meal prep option.

Find it online: https://slsrecipes.com/chicken-pot-pie-recipe/