Description
A cozy, creamy homemade chicken pot pie with tender chicken, fresh vegetables, and a golden flaky crust that brings comfort in every bite.
Ingredients
Scale
- 2 cups cooked chicken, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup frozen peas
- 1 cup potatoes, peeled and diced
- 1 small onion, diced
- 4 tablespoons butter
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk or cream
- Salt and pepper, to taste
- 1 teaspoon dried thyme
- 1 pie crust (top crust only)
- 1 egg, beaten (for brushing)
Instructions
- Preheat oven to 400°F (200°C).
- In a large skillet, melt butter over medium heat. Add onion, carrots, celery, and potatoes. Cook until softened, about 8 minutes.
- Stir in flour and cook for 2 minutes. Gradually whisk in chicken broth, then milk, and cook until thickened, about 5–7 minutes.
- Add cooked chicken, peas, thyme, salt, and pepper. Stir well and taste to adjust seasoning.
- Pour the filling into a greased pie dish. Place the crust on top, trim excess, and crimp the edges. Cut small slits in the center to vent.
- Brush crust with beaten egg. Bake for 30–35 minutes, or until golden brown and bubbly.
- Let rest for 10 minutes before serving.
Notes
- Let the filling cool slightly before topping to avoid a soggy crust.
- Use rotisserie chicken for a time-saving shortcut.
- Add a pinch of chili flakes for a spicy twist.
- Freeze unbaked pie for up to 2 months—bake from frozen with extra time.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 4g
- Sodium: 630mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 19g
- Cholesterol: 95mg