Description
This classic chicken pot pie is a comforting and hearty dish made with a flaky, buttery crust and a creamy filling loaded with chicken, vegetables, and a rich sauce.
Ingredients
- 1 lb chicken breast or thighs, cooked and shredded
- 2 Tbsp olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 celery ribs, diced
- 3 garlic cloves, minced
- 4 Tbsp unsalted butter
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- 3/4 tsp salt, or to taste
- 1/2 tsp black pepper
- 1/2 tsp thyme
- 1 cup frozen peas
- 1 store-bought or homemade pie crust (top and bottom crusts)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 425°F (218°C).
- In a large skillet, heat olive oil over medium heat. Add diced onion, carrots, and celery. Cook for 8-10 minutes until softened. Add garlic and cook another minute.
- Push vegetables to the side and add butter. Once melted, stir in flour and cook for 1-2 minutes to form a roux.
- Gradually whisk in chicken broth and then milk, stirring constantly until smooth. Bring to a simmer and cook until thickened, about 5 minutes.
- Stir in salt, pepper, thyme, cooked chicken, and peas. Mix well and remove from heat.
- Roll out the bottom pie crust and fit into a 9-inch pie dish. Add the filling.
- Top with the second crust, seal and crimp edges. Cut slits in the top to allow steam to escape. Brush with beaten egg.
- Bake for 30-35 minutes until golden brown. Let rest 10-15 minutes before serving.
Notes
- Use rotisserie chicken for quicker prep.
- Let the pie rest before slicing to allow the filling to set.
- You can freeze the assembled unbaked pie for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 420
- Sugar: 4g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 75mg
