Description
Chicken pot pie is a classic comfort food that combines tender chicken, vibrant vegetables, and a creamy sauce all encased in a flaky, golden pie crust. It’s a warm, hearty dish that brings cozy vibes to any meal.
Ingredients
2 cups cooked chicken, diced (rotisserie or leftover works great)
1 cup carrots, diced
1 cup peas (fresh or frozen)
1/2 cup celery, diced
1/3 cup unsalted butter
1/3 cup all-purpose flour
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp dried thyme
1 3/4 cups chicken broth
2/3 cup milk
1 package refrigerated pie crusts (2 crusts)
Instructions
- Preheat the oven to 425°F (220°C).
- In a large saucepan, cook carrots, peas, and celery in boiling water for 5 minutes. Drain and set aside.
- In the same saucepan, melt butter over medium heat. Stir in flour, salt, pepper, and thyme until smooth.
- Gradually whisk in chicken broth and milk. Cook until thickened, about 5 minutes.
- Stir in the cooked chicken and vegetables. Remove from heat.
- Place one pie crust in a 9-inch pie plate. Pour the chicken filling into the crust.
- Cover with the second crust, seal the edges, and cut slits in the top crust to allow steam to escape.
- Bake for 30–35 minutes until the crust is golden brown. If the edges brown too quickly, cover them with foil.
- Let the pie sit for 10 minutes before serving.
Notes
Frozen peas and carrots can be used; thaw and drain excess water before using.
For dairy-free, substitute butter with olive oil or dairy-free margarine and milk with plant-based milk.
Rotisserie chicken is recommended but leftover roasted or boiled chicken works well.
To prevent crust edges from burning, cover them with foil halfway through baking.
Leftovers store well in the refrigerator up to 3 days; reheat covered at 350°F for about 20 minutes.
Unbaked pie can be frozen for up to 2 months; thaw overnight in the fridge before baking.
Optional variations include adding sautéed mushrooms or using heavy cream instead of milk.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/6 of pie)
- Calories: 400 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg
