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Chicken Pot Pie Recipe

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A comforting classic Chicken Pot Pie featuring a flaky golden crust and creamy, savory filling with chicken and mixed vegetables, perfect for cozy dinners and special occasions.

Ingredients

2 cups cooked chicken, shredded

1 cup frozen peas

1 cup frozen carrots

1 cup frozen corn

1 medium onion, finely chopped

2 cloves garlic, minced

6 tablespoons unsalted butter

1/4 cup all-purpose flour

2 cups chicken broth

1 cup half-and-half

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon dried thyme

1/2 teaspoon dried rosemary

2 packages (14.1 oz each) refrigerated pie crusts

1 egg, beaten (for egg wash)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a large skillet, melt the butter over medium heat.
  3. Add the chopped onion and minced garlic, sautéing until the onion is translucent, about 5 minutes.
  4. Stir in the flour and cook for 1 minute to form a roux.
  5. Gradually add the chicken broth and half-and-half, whisking continuously until the mixture thickens, about 5 minutes.
  6. Add the shredded chicken, peas, carrots, corn, salt, pepper, thyme, and rosemary.
  7. Remove from heat and let the filling cool slightly.
  8. Roll out one pie crust and fit it into a 9-inch pie dish.
  9. Pour the filling into the crust.
  10. Roll out the second pie crust and place it over the filling.
  11. Trim any excess dough and crimp the edges to seal.
  12. Cut a few slits in the top crust to allow steam to escape.
  13. Brush the top crust with the beaten egg.
  14. Bake for 30–35 minutes, or until the crust is golden brown.
  15. Let the pie stand for 5 minutes before serving.

Notes

  • Vegetarian Version: Replace the chicken with sautéed mushrooms and additional vegetables like zucchini and bell peppers.
  • Spicy Kick: Add a teaspoon of hot sauce or a pinch of cayenne pepper to the filling for some heat.
  • Cheesy Delight: Mix in 1 cup of shredded cheddar cheese into the filling for a cheesy twist.
  • Storage: Store any leftover pie in the refrigerator for up to 3 days.
  • Reheating: Reheat individual slices in a preheated 350°F (175°C) oven for 15–20 minutes.
  • Freeze unbaked pie wrapped tightly for up to 2 months; bake from frozen at 425°F for 50–60 minutes.
  • To avoid soggy crust, bake on lowest oven rack or pre-bake bottom crust 5–7 minutes.
  • Puff pastry can be used instead of pie crust for a flakier texture.
  • Mini pot pies can be made using ramekins.
  • Pie is done when crust is golden and filling bubbles through slits.

Nutrition

Find it online: https://recipesbyjanet.com/chicken-pot-pie-recipe/