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Chicken Pot Pie

A creamy, flavorful classic dish combining tender chicken, vibrant vegetables, and a hearty sauce, all wrapped in a flaky, golden crust.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Filling
  • 2 cups cooked chicken, shredded Use rotisserie chicken for quick preparation.
  • 1 cup carrots, diced Fresh or frozen peas work well.
  • 1 cup peas Fresh or frozen peas work well.
  • 1 cup potatoes, diced Use Yukon Gold or red potatoes for a smooth texture.
  • 1/2 cup onion, chopped Shallots can be used for a milder flavor.
  • 1 cup chicken broth Low-sodium broth is recommended.
  • 1 cup milk Whole milk gives a richer taste.
  • 1/4 cup butter Unsalted butter is preferable.
  • 1/4 cup all-purpose flour Use to thicken the sauce.
  • 1 teaspoon salt Adjust to taste.
  • 1/2 teaspoon black pepper Freshly ground for best flavor.
For the Crust
  • 1 pie crust store-bought or homemade Choose your preferred crust type.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a saucepan, melt butter over medium heat. Add the onion, carrots, and potatoes, cooking until tender (about 5-7 minutes). Stir in the flour, salt, and pepper.
  3. Gradually whisk in the chicken broth and milk until smooth. Cook until the mixture thickens and bubbles.
  4. Add the shredded chicken and peas to the saucepan. Stir well to combine.
  5. Pour the filling into a pie crust, then cover with a second crust or the same crust if you prefer a top crust. Cut slits for steam to escape.
Baking
  1. Bake in the preheated oven for 30-35 minutes or until the crust is golden brown. Let cool for a few minutes before serving.

Notes

To enhance flavor, consider adding thyme or rosemary to the filling. Let cool slightly before slicing to avoid a soupy mess.