Classic Chicken Pot Pie
A comforting and creamy chicken pot pie with flaky crust, perfect for family dinners.
20 mins
Prep Time
40 mins
Cook Time
6
Servings
Ingredients
- 2 cups cooked chicken, shredded
- 1 pie crust (store-bought or homemade)
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp dried thyme
- 1 3/4 cups chicken broth
- 2/3 cup milk
Nutrition Facts
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Instructions
Preheat oven to 425°F (220°C). Roll out the pie crust and line a 9-inch pie dish. Trim excess edges and set aside.
In a large skillet, melt butter over medium heat. Add onion and celery, sautéing until softened (about 5 minutes).
Stir in flour, salt, pepper, and thyme until well combined. Cook for 1 minute to remove the raw flour taste.
Gradually whisk in chicken broth and milk, stirring constantly until the mixture thickens (about 5-7 minutes).
Add shredded chicken and mixed vegetables to the skillet. Stir until everything is well coated in the creamy sauce.
Pour the filling into the prepared pie crust. Cover with the second pie crust, crimping the edges to seal. Cut slits in the top to allow steam to escape.
Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly. Let cool for 10 minutes before serving.
Chef's Tips
- Crust Tip: For extra flakiness, chill the pie crust for 30 minutes before baking.
- Vegetable Swap: Use fresh vegetables if preferred. Just blanch them before adding to the filling.
- Make Ahead: Prepare the filling a day in advance and assemble just before baking.
- Freezing: Unbaked pot pies freeze well. Wrap tightly and bake from frozen, adding 15-20 minutes to the cooking time.
- Leftovers: Reheat in the oven at 350°F (175°C) for 15-20 minutes to maintain crispiness.
