Here’s a comforting, classic Chicken Pot Pie recipe — creamy filling, tender chicken, and a flaky golden crust.
🥧 Chicken Pot Pie
🛒 Ingredients (Serves 6)
Filling:
- 2 cups cooked chicken, diced or shredded
- 1 cup carrots, diced
- 1 cup frozen peas
- 1 cup potatoes, diced small
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups chicken broth
- ½–1 cup milk or cream
- 1 tsp dried thyme
- Salt & black pepper to taste
Crust:
- 1 refrigerated pie crust (top only) or 2 for full double crust
- 1 egg, beaten (for egg wash)
👩🍳 Instructions
1️⃣ Preheat Oven
- Preheat oven to 400°F (200°C).
2️⃣ Cook Vegetables
- In a large skillet, melt butter over medium heat.
- Add onion, carrots, and potatoes; cook 5–7 minutes until slightly tender.
- Stir in garlic and cook 30 seconds.
3️⃣ Make the Sauce
- Sprinkle flour over vegetables and stir well. Cook 1–2 minutes.
- Gradually whisk in chicken broth and milk.
- Simmer until thickened (5–7 minutes).
- Stir in chicken, peas, thyme, salt, and pepper. Remove from heat.
4️⃣ Assemble Pie
- Pour filling into a 9-inch pie dish.
- Place pie crust over the top (or bottom + top if using double crust).
- Trim edges and crimp to seal.
- Cut small slits in top for steam to escape.
- Brush with beaten egg for a golden crust.
5️⃣ Bake
- Bake 30–35 minutes, until crust is golden brown and filling is bubbly.
- Let rest 10 minutes before serving.
🔥 Tips & Variations
- Shortcut version: Use rotisserie chicken and frozen mixed vegetables.
- Extra creamy: Replace milk with heavy cream.
- No bottom crust: Use only a top crust for lighter texture.
- Biscuit topping: Replace pie crust with drop biscuit dough.
- Make ahead: Assemble and refrigerate up to 24 hours before baking.
If you’d like, I can provide a deep-dish chicken pot pie recipe with a thick, ultra-creamy filling and buttery homemade crust for a bakery-style result.
