Description
This Easy Chicken Pot Pie recipe features a savory filling of tender chicken, mixed vegetables, and a creamy sauce, all encased in a flaky homemade or store-bought pie crust. Perfect for a comforting family meal, it combines simple ingredients and straightforward steps to deliver a classic dish that your family will love.
Ingredients
Scale
Filling Ingredients
- 2 cups cooked chicken, shredded or diced
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup diced carrots
- 1 cup frozen peas
- 1/2 cup chopped celery
- 1/3 cup unsalted butter
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken broth
- 2/3 cup milk or half-and-half
- Salt and pepper to taste
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
Pie Preparation
- 1 prepared pie crust (store-bought or homemade)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven: Set your oven to 400°F (200°C) to get it ready for baking the pot pie.
- Sauté vegetables and chicken: Heat olive oil in a large skillet over medium heat. Add the chopped onions, minced garlic, diced carrots, and chopped celery, sautéing them until they are softened, about 5 to 6 minutes. Stir in the frozen peas and shredded chicken, then remove the skillet from the heat and set aside.
- Make the roux: In a separate saucepan, melt the unsalted butter over medium heat. Stir in the all-purpose flour and cook for 1 to 2 minutes to form a roux, which will thicken the sauce.
- Prepare the sauce: Gradually whisk in the chicken broth and milk or half-and-half into the roux. Bring the mixture to a boil, then reduce the heat and let it simmer until it thickens, about 5 minutes. Season the sauce with salt, pepper, dried thyme, and dried parsley to enhance the flavor.
- Combine filling: Pour the thickened sauce into the skillet with the chicken and vegetable mixture. Stir everything together well to ensure an even coating and mixing of ingredients.
- Assemble the pot pie: Transfer the filling into a 9-inch pie dish. Lay the prepared pie crust over the filling, trimming any excess dough around the edges and crimping the edges to seal the pie. Cut slits in the top crust to allow steam to escape while baking.
- Apply egg wash: Brush the beaten egg over the surface of the pie crust to give it a beautiful golden color once baked.
- Bake: Place the pie in the preheated oven and bake for 30 to 35 minutes or until the crust is golden brown and the filling is bubbling. After baking, let the pot pie cool for 10 minutes before serving to allow the filling to set.
Notes
- Use fully cooked chicken such as leftover roast chicken, rotisserie chicken, or poached chicken breasts.
- For a richer sauce, substitute milk with half-and-half or cream.
- Make sure to cut slits in the pie crust top to release steam and prevent sogginess.
- Allow the pot pie to cool slightly before serving to avoid burns from hot filling.
- Can be prepared ahead: assemble the pie and refrigerate before baking.
