Here’s a classic, comforting Chicken Pot Pie recipe — rich, creamy, and loaded with chicken and vegetables under a flaky crust.
🥧 Chicken Pot Pie
🛒 Ingredients (Serves 4–6)
Filling
- 2 cups cooked chicken, diced (rotisserie or poached)
- 1 cup carrots, diced
- 1 cup peas (fresh or frozen)
- ½ cup celery, diced
- ½ cup onion, diced
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups chicken broth
- ½ cup milk or cream
- Salt and pepper to taste
- ½ tsp dried thyme (optional)
Crust
- 1 sheet of puff pastry or 2 pie crusts (store-bought or homemade)
- 1 egg, beaten (for egg wash)
👩🍳 Instructions
1️⃣ Prepare the Filling
- In a large skillet, melt butter over medium heat.
- Sauté onions, carrots, and celery until softened (about 5–6 minutes).
- Stir in flour and cook 1–2 minutes to remove raw taste.
- Gradually add chicken broth and milk, whisking constantly until thickened.
- Add cooked chicken, peas, thyme, salt, and pepper. Mix well and remove from heat.
2️⃣ Assemble the Pie
- Preheat oven to 400°F (200°C).
- Roll out pie crust or puff pastry to fit your pie dish.
- Pour chicken filling into the dish.
- Cover with top crust or puff pastry sheet. Seal edges and cut small slits for steam to escape.
- Brush top with beaten egg for a golden finish.
3️⃣ Bake
- Bake 25–30 minutes or until crust is golden brown and filling is bubbling.
4️⃣ Serve
- Let cool 5–10 minutes before slicing.
- Serve warm, ideally with a simple side salad.
🔥 Tips & Variations
- Extra creamy: Use half-and-half or heavy cream for a richer filling.
- Vegetable variations: Add mushrooms, corn, or green beans.
- Mini pot pies: Use muffin tins for individual servings.
- Make ahead: Prepare filling in advance; assemble and bake just before serving.
If you want, I can provide a restaurant-style Chicken Pot Pie recipe with ultra-flaky crust, creamy filling, and perfectly tender vegetables that’s comfort food at its finest.
