Save A rich, creamy chicken pot pie with tender chicken, savory vegetables, and a golden, flaky crust irresistibly comforting and sure to win hearts.
I first served this classic dish to my family during a chilly winter evening and it was an instant hit with everyone asking for seconds
Ingredients
- Chicken: 2 large boneless skinless chicken breasts (about 500 g / 1 lb) cooked and diced
- Vegetables: 1 cup carrots peeled and diced 1 cup frozen peas 1 cup celery diced 1 small onion finely chopped 2 cloves garlic minced
- Creamy Sauce: 4 tbsp unsalted butter 1/4 cup all purpose flour 2 cups chicken broth 1 cup heavy cream 1/2 tsp dried thyme 1/2 tsp dried oregano 1/2 tsp crushed red pepper flakes (optional for heat) Salt and black pepper to taste
- Crust: 1 package (about 400 g / 14 oz) refrigerated pie crusts (2 crusts) or homemade equivalent
- Finishing: 1 egg beaten (for egg wash)
Instructions
- Preheat Oven:
- Preheat oven to 400°F (200°C)
- Sauté Vegetables:
- In a large skillet over medium heat melt butter Add onion carrots and celery Sauté for 5 6 minutes until softened
- Add Garlic:
- Add garlic and cook for 1 minute until fragrant
- Make Roux:
- Sprinkle flour over vegetables and stir for 1 2 minutes to form a roux
- Add Liquids:
- Gradually whisk in chicken broth and heavy cream Simmer stirring constantly until thickened (about 4 5 minutes)
- Combine Filling:
- Add cooked chicken peas thyme oregano and red pepper flakes (if using) Season generously with salt and black pepper Stir to combine then remove from heat
- Prepare Crust:
- Roll out one pie crust and fit into a 9 inch (23 cm) pie dish Trim edges if needed
- Fill Pie:
- Spoon the hot chicken filling into the crust
- Cover Pie:
- Cover with the second pie crust Trim and crimp the edges to seal Cut a few small slits in the top for steam to escape
- Egg Wash:
- Brush the top with beaten egg for a golden finish
- Bake:
- Bake for 35 40 minutes or until the crust is golden brown and filling is bubbling
- Rest:
- Let rest for 10 minutes before slicing and serving
Save My family loves coming together around this pot pie especially during the holidays when everyone is home
Notes
Serve with a crisp green salad or roasted vegetables For a lighter version use milk instead of cream
Required Tools
Large skillet Whisk 9 inch (23 cm) pie dish Rolling pin (if using homemade crust) Pastry brush Knife
Nutrition
Calories 520 Total Fat 29 g Carbohydrates 42 g Protein 23 g per serving
Save This pot pie combines rich flavors with ease of prep making it a lasting family favorite
Recipe FAQ
- → What is the best type of chicken to use?
Cooked boneless, skinless chicken breasts work well for a tender texture, but rotisserie chicken is a convenient alternative that saves prep time.
- → How can I make the crust extra flaky?
Using cold butter or refrigerated pie crust and handling the dough minimally helps create a flaky texture when baked to a golden brown.
- → Can I add other vegetables?
Yes, mushrooms or corn can be added for more flavor and texture variety without overpowering the dish.
- → What spices enhance the flavor?
Dried thyme and oregano bring herbaceous notes, while crushed red pepper flakes add optional gentle heat.
- → How long should I let it rest after baking?
Allow at least 10 minutes for the filling to set and make slicing easier while enhancing the overall flavor.