Ahhh yes 🥧🔥 Pot pie—the ultimate comfort food: creamy filling, flaky crust, zero regrets. Let’s make a classic chicken pot pie (can easily swap veggies or protein).
🥧 Classic Chicken Pot Pie
Ingredients
Filling
- 2 cups cooked chicken, diced (rotisserie works perfectly)
- 2 cups mixed vegetables (carrots, peas, corn, green beans)
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder (optional)
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 1 tsp fresh thyme (or ½ tsp dried)
Crust
- 1 package refrigerated pie crusts (or homemade)
👩🍳 Instructions
- Preheat oven to 220°C / 425°F.
- Make filling:
- Melt butter in a skillet over medium heat.
- Stir in flour, salt, pepper, and garlic powder to form a roux (1–2 min).
- Slowly whisk in chicken broth and milk. Cook until thickened.
- Stir in chicken, veggies, and thyme. Remove from heat.
- Assemble pie:
- Roll out one pie crust in a 9-inch pie dish.
- Pour filling in.
- Cover with second crust, trim edges, and crimp. Cut slits on top for steam.
- Bake: 30–35 min until crust is golden brown.
- Rest 5–10 min before serving (very important—lava filling alert otherwise 😌).
🔥 Pro Tips
- Brush top crust with egg wash (1 egg + 1 tbsp water) for golden shine.
- Swap chicken for turkey, beef, or even seafood.
- Make mini pot pies in ramekins for individual servings.
- For extra creamy filling, add 1/4 cup cream cheese or heavy cream.
I can also give you a shortcut weeknight version using rotisserie chicken + frozen veggies + puff pastry—ready in under 30 minutes and just as cozy.
Do you want me to do that version too?
