Classic Chicken Pot Pie – Comfort Food for the Family
Nothing says comfort like a warm, homemade Chicken Pot Pie. This classic dish features tender chunks of chicken, vibrant vegetables, and a rich, creamy sauce all nestled beneath a flaky, golden pie crust. It’s a family favorite that's hearty and satisfying, perfect for a cozy dinner. If you're looking to make a comforting meal from scratch, this recipe will guide you through every step. Plus, you can easily adapt it to use whatever veggies you have on hand!
Ingredients
- 2 cups cooked, shredded chicken
- 1 cup carrots, diced
- 1 cup peas (frozen or fresh)
- 1 cup potatoes, diced
- 1/2 cup onions, chopped
- 1/2 cup celery, chopped
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- Salt and pepper, to taste
- 1/2 tsp thyme
- 1/2 tsp rosemary
- 1 pre-made or homemade pie crust
- 1 egg, beaten (for egg wash)
Directions
Preheat your oven to 400°F (200°C).
Sauté vegetables. In a large skillet, melt the butter over medium heat. Add the onions, carrots, celery, and potatoes, sautéing until softened, about 5-7 minutes.
Make the sauce. Sprinkle the flour over the vegetables and stir to coat evenly. Slowly whisk in the chicken broth and milk, stirring constantly until the mixture thickens, about 3-5 minutes. Add the peas, thyme, rosemary, and season with salt and pepper.
Add the chicken. Stir in the shredded chicken and cook for an additional 2-3 minutes, ensuring everything is evenly mixed.
Assemble the pie. Transfer the filling into a pie dish. Roll out the pie crust and place it over the filling, crimping the edges. Cut a few slits on the top to let steam escape. Brush with beaten egg for a golden finish.
Bake. Place the pie in the oven and bake for 35-40 minutes, or until the crust is golden brown. Let it rest for 5 minutes before serving.
Recipe tips
For extra flavor, add a splash of white wine when cooking the vegetables. If you prefer a more herbaceous pie, add extra thyme or even fresh parsley. To save time, use rotisserie chicken or leftover roast chicken. Swap out the vegetables to use what you have—green beans or corn work just as well.
Nutrition Facts (per serving)
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