Here’s a classic, comforting Chicken Pot Pie recipe—flaky crust, creamy filling, and full of veggies 🥧🍗🥕
Ingredients (Serves 4–6)
For the Filling:
- 2 cups cooked chicken, diced (rotisserie works great)
- 1 cup carrots, diced
- 1 cup frozen peas
- 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
- ½ tsp dried thyme
- Salt and pepper, to taste
For the Crust:
- 1 sheet store-bought puff pastry or pie crust (or homemade)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat Oven
- Preheat to 400°F (200°C).
- Make the Filling
- In a large skillet, melt butter over medium heat.
- Sauté onions, carrots, and celery 5–7 minutes until softened.
- Stir in flour and cook 1–2 minutes.
- Gradually whisk in chicken broth and milk, simmering until thickened.
- Stir in chicken, peas, thyme, salt, and pepper. Remove from heat.
- Assemble the Pie
- Pour filling into a 9-inch pie dish.
- Cover with crust, trimming and crimping edges.
- Cut a few small slits in the top for steam to escape.
- Brush crust with beaten egg.
- Bake
- Bake 25–30 minutes until crust is golden brown and filling is bubbly.
- Serve
- Let cool 5–10 minutes before serving.
Tips & Variations
- Vegetarian version: Replace chicken with mushrooms, potatoes, or lentils and use vegetable broth.
- Mini pot pies: Use muffin tins for individual servings.
- Shortcut: Use pre-cooked rotisserie chicken to save time.
- Extra flaky crust: Brush top with a mix of butter and milk before baking.
If you want, I can also give a quick stovetop pot pie version that skips baking entirely—ready in about 20 minutes.
Do you want me to provide that version?
