Description
Chicken Pot Pie is a classic American comfort food featuring tender cooked chicken, crisp vegetables, and a creamy savory sauce all enveloped in a flaky, buttery pie crust and baked to a golden perfection. Perfect as a hearty main course, this recipe combines simple pantry staples to create a satisfying and nostalgic meal.
Ingredients
Filling
- 2 cups cooked chicken, shredded or diced
- 1 cup carrots, diced
- 1 cup peas
- 1/2 cup celery, chopped
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 3/4 cups chicken broth
- 2/3 cup milk
Crust
- 2 pie crusts
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it’s hot enough to create a golden, flaky crust.
- Prepare Pie Crust Base: Place one pie crust into a 9-inch pie dish, pressing it down gently to fit snugly.
- Make the Sauce: In a saucepan, melt the butter over medium heat. Whisk in the flour, salt, and pepper continuously until the mixture is smooth and bubbly. Gradually add the chicken broth and milk while whisking to prevent lumps, and cook until the sauce thickens to a creamy consistency.
- Add Filling: Stir in the cooked chicken, diced carrots, peas, and chopped celery into the sauce, mixing well to evenly coat all ingredients.
- Fill the Pie: Pour the chicken and vegetable filling into the prepared pie crust in the dish.
- Top with Second Crust: Cover the filling with the second pie crust and carefully seal the edges by pressing with your fingers or a fork to prevent leakage during baking.
- Vent the Pie: Cut small slits into the top crust to allow steam to escape and prevent the crust from becoming soggy.
- Bake: Place the pie in the preheated oven and bake for 30–35 minutes until the crust is golden brown and the filling is bubbly.
- Cool and Serve: Remove the pie from the oven and let it cool for a few minutes so it sets up for easier slicing. Serve warm for best flavor.
Notes
- Using rotisserie chicken or pre-cooked chicken can significantly reduce preparation time.
- Feel free to substitute frozen vegetables if fresh are not available, adjusting cooking time slightly if needed.
- For a richer crust, brush the top pie crust with an egg wash before baking.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
