Classic Chicken Pot Pie
This Classic Chicken Pot Pie is pure comfort! Tender chicken, fresh veggies, and creamy sauce wrapped in a flaky, golden crust — perfect for cozy dinners.
Servings: 6 servings
Ingredients
- 1 lb boneless, skinless chicken breast cubed
- 1 cup carrots diced
- 1 cup frozen peas
- 1 cup potatoes diced
- 1/2 cup celery diced
- 1/3 cup onion chopped
- 1/4 cup butter
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken broth
- 1/2 cup milk
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 package refrigerated pie crusts 2 crusts
Instructions
Step 1: Prep Your Ingredients
- Start by dicing the carrots, potatoes, celery, and onion into uniform pieces so they cook evenly. Cube the chicken breast into bite-sized chunks to ensure every forkful has tender chicken.
Step 2: Cook the Chicken and Vegetables
- In a large skillet, melt the butter over medium heat. Add the chopped onion, celery, carrots, and potatoes and sauté for about 5 minutes until they begin to soften. Add the cubed chicken and cook until the chicken is just opaque on the outside but not fully cooked through.
Step 3: Create the Creamy Sauce
- Sprinkle the flour over the chicken and vegetable mixture and stir well to coat everything evenly. Cook for 1-2 minutes to remove the raw flour taste. Gradually pour in the chicken broth while stirring constantly to avoid lumps. Then add the milk, thyme, salt, and pepper. Continue cooking and stirring until the sauce thickens and the chicken is cooked through, about 5-7 minutes. Stir in the frozen peas last, as they only need to warm through.
Step 4: Assemble the Pie
- Preheat your oven to 400°F (200°C). Lay one pie crust in your 9-inch pie dish, pressing it gently into the edges. Pour the creamy chicken and vegetable filling into the crust. Cover with the second pie crust, trimming any excess dough. Crimp the edges to seal, and cut a few slits in the top crust to allow steam to escape. Brush the top with a little milk for a golden finish.
Step 5: Bake and Serve
- Bake the pot pie in the preheated oven for 30-35 minutes or until the crust is beautifully golden and the filling is bubbling around the edges. Let it cool for 5-10 minutes before slicing. Serve warm and enjoy the comforting, creamy goodness.
Equipment
- Medium mixing bowl
- Large skillet
- Measuring cups and spoons
- 9-inch pie dish
- Rolling Pin
- Sharp Knife
- Cutting Board
- Wooden spoon
- Pastry brush
Notes
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in the oven for a crisp crust.
- Freeze the assembled pot pie before baking for up to 2 months; thaw overnight before baking.
- Substitute chicken breast with thigh meat or use rotisserie chicken for quicker prep.
- Try adding mushrooms, sweet potatoes, or herbs like rosemary to customize flavors.
- Brush crust with milk or egg wash and chill before baking for extra flakiness.
