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Creamy Chicken Pot Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 33 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 4-6 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Description

This creamy chicken pot pie recipe features tender chicken, fresh vegetables, and a rich, savory sauce all nestled under a flaky, golden pie crust. Perfect for a comforting homemade meal, this pot pie balances hearty ingredients with a luscious creamy filling, baked to perfection in the oven.

Ingredients

Protein

  • 1 lb boneless, skinless chicken breasts or thighs, cubed

Vegetables

  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 1/2 cup frozen peas
  • 1/2 cup frozen corn

Liquids & Dairy

  • 2 cups chicken broth
  • 1 cup heavy cream or milk
  • 2 tablespoons butter
  • 1 egg, beaten (for egg wash)

Dry Ingredients & Seasonings

  • 1/4 cup all-purpose flour
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Salt and black pepper, to taste

Pastry

  • 1 sheet of store-bought or homemade pie crust (or puff pastry, if preferred)

Instructions

  1. Cook the chicken: In a large skillet, melt butter over medium heat. Add cubed chicken, season with salt and pepper, and cook until golden brown and cooked through. Remove the cooked chicken from the skillet and set aside.
  2. Cook the vegetables: In the same skillet, add diced onions, minced garlic, carrots, and celery. Cook the vegetables over medium heat until they are softened, about 5 to 7 minutes.
  3. Make the roux: Stir in the all-purpose flour to the cooked vegetables and cook for 1 to 2 minutes, mixing well to combine and remove the raw flour taste.
  4. Add liquids and seasonings: Gradually pour in the chicken broth while stirring constantly to avoid lumps, creating a smooth sauce. Then stir in the cream, dried thyme, and rosemary. Allow the mixture to simmer and thicken for about 5 minutes.
  5. Combine filling: Add the cooked chicken, frozen peas, and frozen corn into the thickened sauce. Stir everything together until well combined. Season with salt and black pepper to taste.
  6. Prepare and assemble the pie: Preheat the oven to 400°F (200°C). Pour the chicken and vegetable filling into a pie dish. Roll out the pie crust and place it over the filling. Trim excess dough and crimp the edges to seal. Brush the top crust with the beaten egg to achieve a golden color during baking. Cut small slits on the top crust to allow steam to escape.
  7. Bake the pot pie: Place the pie dish in the preheated oven and bake for 25 to 30 minutes until the crust is golden brown and the filling is bubbly. Remove from oven and let it cool slightly before serving.

Notes

  • You can substitute heavy cream with whole milk for a lighter filling.
  • For crispier crust, chill the pie crust before baking.
  • Leftover pot pie can be stored in the refrigerator for up to 3 days.
  • Frozen peas and corn add sweetness and color, but fresh vegetables can be used if available.
  • To avoid a soggy crust, bake on a middle rack and ensure slits on the crust allow steam to escape.

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