Here’s a classic and comforting Chicken Pot Pie recipe—creamy, hearty, and perfect for a cozy meal.
Ingredients (Serves 4–6)
For the filling:
- 2 cups cooked chicken, diced (rotisserie chicken works great)
- 1 cup carrots, diced
- 1 cup peas (fresh or frozen)
- 1/2 cup celery, diced
- 1/3 cup unsalted butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional)
- 1/4 teaspoon dried thyme
- 1 3/4 cups chicken broth
- 2/3 cup milk
For the crust:
- 1 package refrigerated pie crusts (or homemade double crust)
Instructions
- Preheat oven:
Preheat oven to 425°F (220°C). - Cook the vegetables:
In a large saucepan, melt butter over medium heat. Add carrots, celery, peas, salt, pepper, garlic powder, and thyme. Cook for 5–6 minutes until slightly softened. - Make the creamy sauce:
Sprinkle flour over the vegetables and stir to coat evenly. Gradually whisk in chicken broth and milk. Cook, stirring constantly, until the mixture thickens (about 5–7 minutes). - Add chicken:
Stir in diced cooked chicken. Remove from heat. - Assemble the pot pie:
Roll out one pie crust and fit it into a 9-inch pie dish. Pour the chicken and vegetable mixture into the crust. Cover with the second pie crust, seal edges, and cut a few slits in the top for steam to escape. - Bake:
Bake in preheated oven for 30–35 minutes, or until crust is golden brown. If edges brown too quickly, cover them with foil. - Cool and serve:
Let the pot pie rest for 5–10 minutes before serving so the filling sets.
💡 Tips:
- For a shortcut, use frozen mixed vegetables instead of chopping fresh ones.
- You can make mini pot pies in muffin tins for individual servings.
- Leftovers store well in the fridge for 3–4 days.
If you want, I can also give you a slow-cooker version of chicken pot pie that skips the oven entirely and keeps it creamy and hands-off. Do you want me to share that version too?
