🥧 Classic Chicken Pot Pie

A comforting Chicken Pot Pie with tender chicken, vegetables, and a creamy sauce baked under a flaky golden crust.

Ingredients

For the Filling

• 2 cups cooked chicken, diced or shredded
• 2 tbsp butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 cup frozen peas
• ⅓ cup all-purpose flour
• 2 cups chicken broth
• 1 cup milk or half-and-half
• 1 tsp dried thyme
• ½ tsp dried parsley
• Salt and black pepper, to taste

For the Crust

• 1 package refrigerated pie crusts (2 crusts), or homemade pastry
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat the oven to 400°F (200°C).
2. Cook the vegetables: Melt butter in a large skillet over medium heat. Sauté onion, carrots, and celery for 5–7 minutes until softened. Add garlic and cook for 30 seconds.
3. Make the sauce: Stir in the flour and cook for 1 minute. Gradually whisk in the chicken broth and milk until smooth.
4. Season: Add thyme, parsley, salt, and pepper. Simmer for 3–5 minutes until thickened.
5. Add chicken and peas: Stir in the cooked chicken and peas. Remove from the heat.
6. Assemble the pie: Line a 9-inch pie dish with one crust. Pour in the filling. Cover with the second crust, trim and crimp the edges, and cut a few slits in the top to vent steam.
7. Brush with egg wash for a shiny, golden crust.
8. Bake for 35–45 minutes, or until the crust is golden brown and the filling is bubbling.
9. Rest for 10 minutes before slicing and serving.

Tips

• Use rotisserie chicken for a quick version.
• Add mushrooms, potatoes, or corn for extra flavor and texture.
• If the crust browns too quickly, loosely cover the edges with foil during the last 15 minutes of baking.

Serve With

• Fresh green salad
• Roasted green beans
• Cranberry sauce
• Steamed broccoli

Enjoy this hearty, creamy, and flaky chicken pot pie while it’s warm! 🍗🥧