Description
Classic chicken pot pie featuring a rich, creamy filling of shredded chicken and mixed vegetables, enveloped in a buttery, sage-infused pie crust. This comforting American dish is perfect for cozy dinners and showcases a harmonious blend of savory flavors and flaky textures.
Ingredients
Filling
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables (such as peas, carrots, and corn)
- 1 cup chicken broth
- ½ cup cream
- 2 tbsp all-purpose flour
- 1 tsp dried sage
Crust
- 1 prepared pie crust (store-bought or homemade)
- 1 egg (for egg wash, optional)
Instructions
- Prepare the filling: In a medium saucepan, combine chicken broth, cream, flour, and dried sage. Whisk continuously over medium heat until the mixture thickens and starts to simmer, creating a smooth, creamy sauce.
- Add chicken and vegetables: Stir the shredded cooked chicken and mixed vegetables into the thickened sauce, mixing well to evenly distribute the ingredients throughout the creamy filling.
- Assemble the pie: Preheat your oven to 400°F (205°C). Roll out the prepared pie crust in a pie dish, then pour the chicken and vegetable filling into the crust evenly. Cover the filling with a second pie crust, sealing the edges firmly by crimping. Cut a few slits in the top crust to allow steam to escape during baking.
- Optional egg wash: For a shiny, golden-brown crust, lightly beat one egg and brush it over the top crust evenly before baking.
- Bake the pot pie: Place the assembled pie in the preheated oven and bake for 30 minutes or until the crust is golden brown and the filling is bubbly.
- Cool and serve: Remove from the oven and let it cool for about 5-10 minutes before slicing and serving to allow the filling to set slightly.
Notes
- Brush the crust with an egg wash before baking to enhance the crust’s color and shine.
- Use freshly chopped sage for an even more vibrant herb flavor if available.
- Mixed vegetables can be fresh or frozen—if frozen, thaw and drain excess water before adding.
- Ensure the filling is thickened enough before assembling to prevent a soggy crust.
- Leftover chicken pot pie can be refrigerated for up to 3 days and reheated in the oven for best texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
