Here’s a cozy, from-scratch chicken pot pie—creamy filling under a golden, flaky crust.
🥧🍗 Chicken Pot Pie (Classic)
🧾 Ingredients
- chicken (cooked, shredded or diced) – 2 cups
- onion – 1 medium, chopped
- Carrots – 1 cup, diced
- Peas – 1 cup
- Garlic – 3 cloves, minced
- Butter – 3 tbsp
- Flour – 3 tbsp
- Chicken broth – 1 cup
- Milk or cream – 1 to 1½ cups
- Salt – to taste
- Black pepper – 1 tsp
- Thyme or mixed herbs – 1 tsp
- Pie crust or puff pastry – for topping
👨🍳 Steps
1. Cook vegetables
- Melt butter in a pan
- Add onions, carrots, and garlic
- Cook until softened
2. Make the sauce
- Stir in flour and cook 1 minute
- Slowly add broth and milk while stirring
- Cook until thick and creamy
3. Add chicken
- Mix in chicken and peas
- Season with salt, pepper, herbs
- Simmer 5 minutes
4. Assemble
- Pour filling into baking dish
- Cover with pie crust or puff pastry
- Seal edges and cut small slits on top
5. Bake
- Bake at 190°C (375°F) for 25–35 minutes
- Until crust is golden and crisp
🍽️ Serving Ideas
- Serve hot as a full meal
- Pair with a simple salad
- Let rest 5–10 minutes before cutting
🔥 Tips
- Don’t make filling too watery
- Brush crust with egg wash for a shiny finish
- Use leftover chicken for convenience
If you want, I can also make:
- 🥩 Beef pot pie
- 🥦 Vegetarian version
- 🧄 Creamy garlic chicken pot pie
- 🍲 Quick stovetop (no-oven) version
