Chicken Pot Pie
This Chicken Pot Pie is comfort in a crust — a creamy, veggie-filled filling tucked inside flaky golden pastry. Perfect for weeknights, family gatherings, or cozy Sunday dinners. With smart shortcuts, it’s approachable and unforgettable.
Equipment
- Pie Dish
- Skillet
Ingredients
Filling
- 2 cups cooked chicken shredded
- 1 cup frozen peas
- 1 cup diced carrots
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/3 cup butter
- 1/3 cup flour for roux
- 2 cups chicken broth
- 1 cup milk
- 1 refrigerated pie crust top and bottom crusts
- salt, pepper, dried thyme to taste
Instructions
- Melt butter in a skillet over medium heat. Add diced onion, celery, and carrots. Sauté until softened, about 5 minutes.
- Whisk in flour to form a roux. Cook for 1–2 minutes, then slowly stir in broth and milk. Whisk until smooth and thickened.
- Fold in the shredded chicken and frozen peas. Season with dried thyme, salt, and pepper. Remove from heat.
- Line a pie dish with one crust. Pour in the filling and top with the second crust. Seal edges and cut small slits for steam to escape.
- Bake at 425°F (220°C) for 30–35 minutes until golden brown. If needed, cover edges with foil to prevent over-browning.
- Let rest for 10 minutes before slicing and serving.
Notes
Use rotisserie chicken for a shortcut, or puff pastry instead of pie crust for added flakiness. To freeze, wrap the unbaked pie and bake directly from frozen (add 15–20 minutes to bake time). For extra texture, blind bake bottom crust 8 minutes before filling.
Nutrition
Calories: 430kcalCarbohydrates: 30gProtein: 22gFat: 26gSaturated Fat: 12gCholesterol: 80mgSodium: 580mgPotassium: 420mgFiber: 3gSugar: 5gVitamin A: 3900IUVitamin C: 8mgCalcium: 90mgIron: 2.5mg
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