Description
This easy chicken pot pie recipe is a comforting and delicious dish perfect for a family dinner. Creamy chicken and vegetables in a flaky crust make this a classic favorite.
Ingredients
Scale
Main Filling:
- 2 tablespoons butter
- 1 small onion (chopped)
- 2 carrots (sliced)
- 2 celery stalks (sliced)
- 2 cloves garlic (minced)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon dried thyme
- ¼ cup all-purpose flour
- 1 ¾ cups chicken broth
- ½ cup milk or half-and-half
- 2 cups cooked shredded chicken
- 1 cup frozen peas
Additional:
- 1 refrigerated pie crust (or homemade)
- 1 egg (beaten, for egg wash)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Sauté vegetables: In a skillet, melt butter and sauté onion, carrots, and celery until softened. Add garlic, salt, pepper, and thyme.
- Add flour and liquids: Stir in flour, then gradually whisk in chicken broth and milk until thickened. Add cooked chicken and peas.
- Assemble: Transfer mixture to a pie dish. Place pie crust over filling, trim edges, and vent. Brush crust with beaten egg.
- Bake: Bake for 30–35 minutes until golden and bubbly. Let sit before serving.
Notes
- For a shortcut, use frozen mixed vegetables or rotisserie chicken.
- You can make individual pot pies using ramekins and cut-out pastry circles.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 5g
- Sodium: 590mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 85mg
