Save A rich, creamy chicken pot pie with tender chicken, savory vegetables, and a golden, flaky crust irresistibly comforting and sure to win hearts.
I first served this chicken pot pie to my family on a chilly evening and it quickly became a tradition for cozy dinners.
Ingredients
- Chicken: 2 large boneless, skinless chicken breasts (about 500 g / 1 lb), cooked and diced
- Vegetables: 1 cup carrots, peeled and diced, 1 cup frozen peas, 1 cup celery, diced, 1 small onion, finely chopped, 2 cloves garlic, minced
- Creamy Sauce: 4 tbsp unsalted butter, 1/4 cup all purpose flour, 2 cups chicken broth, 1 cup heavy cream, 1/2 tsp dried thyme, 1/2 tsp dried oregano, 1/2 tsp crushed red pepper flakes (optional, for heat), Salt and black pepper, to taste
- Crust: 1 package (about 400 g / 14 oz) refrigerated pie crusts (2 crusts), or homemade equivalent
- Finishing: 1 egg, beaten (for egg wash)
Instructions
- Preheat:
- Preheat oven to 400°F (200°C).
- Sauté Vegetables:
- In a large skillet over medium heat, melt butter. Add onion, carrots, and celery. Sauté for 5 6 minutes until softened.
- Add Garlic:
- Add garlic and cook for 1 minute until fragrant.
- Make Roux:
- Sprinkle flour over vegetables and stir for 1 2 minutes to form a roux.
- Add Liquids:
- Gradually whisk in chicken broth and heavy cream. Simmer, stirring constantly, until thickened (about 4 5 minutes).
- Combine Ingredients:
- Add cooked chicken, peas, thyme, oregano, and red pepper flakes (if using). Season generously with salt and black pepper. Stir to combine, then remove from heat.
- Prepare Crust:
- Roll out one pie crust and fit into a 9 inch (23 cm) pie dish. Trim edges if needed.
- Fill Crust:
- Spoon the hot chicken filling into the crust.
- Cover and Seal:
- Cover with the second pie crust. Trim and crimp the edges to seal. Cut a few small slits in the top for steam to escape.
- Egg Wash:
- Brush the top with beaten egg for a golden finish.
- Bake:
- Bake for 35 40 minutes, or until the crust is golden brown and filling is bubbling.
- Rest:
- Let rest for 10 minutes before slicing and serving.
Save This dish always brings a smile to our family dinner table, creating warm memories each time we share it.
Notes
Serve with a crisp green salad or roasted vegetables. For a lighter version, use milk instead of cream.
Required Tools
Large skillet, Whisk, 9 inch (23 cm) pie dish, Rolling pin (if using homemade crust), Pastry brush, Knife
Allergen Information
Contains: Wheat (flour, crust), Milk (butter, cream), Egg. May contain: Soy (store bought crusts). Always check ingredient labels for hidden allergens.
Save This chicken pot pie is the ultimate comfort food that never fails to impress and satisfy.
Recipe Questions & Answers
- → Can I use a different protein instead of chicken?
Yes, you can substitute with turkey or cooked beef, adjusting cooking times accordingly to maintain tenderness.
- → What can I add for extra flavor?
Incorporate mushrooms, corn, or fresh herbs like parsley for added depth and texture.
- → How do I achieve a flaky crust?
Use chilled butter and handle the dough minimally before baking to ensure flakiness and a golden finish.
- → Is there a lighter alternative to heavy cream?
Substitute milk for cream to reduce richness while maintaining a creamy texture.
- → What is the best way to prevent a soggy crust?
Cooking the filling until thickened before filling the crust helps keep the pastry crisp and flaky.