Pin 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 to my family and everyone loved its creamy texture and hearty flavors.
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
- Step 1:
- Preheat oven to 400°F (200°C)
- Step 2:
- In a large skillet over medium heat melt butter Add onion carrots and celery Sauté for 56 minutes until softened
- Step 3:
- Add garlic and cook for 1 minute until fragrant
- Step 4:
- Sprinkle flour over vegetables and stir for 12 minutes to form a roux
- Step 5:
- Gradually whisk in chicken broth and heavy cream Simmer stirring constantly until thickened (about 45 minutes)
- Step 6:
- 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
- Step 7:
- Roll out one pie crust and fit into a 9 inch (23 cm) pie dish Trim edges if needed
- Step 8:
- Spoon the hot chicken filling into the crust
- Step 9:
- 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
- Step 10:
- Brush the top with beaten egg for a golden finish
- Step 11:
- Bake for 3540 minutes or until the crust is golden brown and filling is bubbling
- Step 12:
- Let rest for 10 minutes before slicing and serving
Pin This recipe always brings my family together around the table for a warm and satisfying meal.
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
Nutritional Information
Calories 520 Total Fat 29 g Carbohydrates 42 g Protein 23 g
Pin This comforting dish is perfect for any occasion and guarantees smiles all around.
Recipe Q&A
- → Can I use rotisserie chicken?
Yes, using rotisserie chicken saves time and adds flavorful cooked meat to the filling.
- → How do I get a crispy crust?
Brushing the top crust with beaten egg before baking helps achieve a golden, glossy, and crisp finish.
- → What vegetables complement the filling?
Carrots, peas, celery, and onions provide a savory base with sweetness and texture.
- → Can I add heat to the filling?
Crushed red pepper flakes can be included for a mild spicy kick, adjusted to taste.
- → Is there a lighter sauce option?
Replacing heavy cream with milk creates a lighter filling while maintaining creamy consistency.
- → How long should the dish rest before slicing?
Letting it rest for about 10 minutes allows the filling to set and makes slicing cleaner.