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Classic Chicken Pot Pie

A slice of golden brown chicken pot pie with creamy filling, chicken, peas, and carrots.
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A comforting and hearty chicken pot pie with tender chicken, mixed vegetables, and a creamy sauce, all topped with a golden, flaky crust. Perfect for a family dinner.

Ingredients

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  • 2 tablespoons unsalted butter
  • 1 cup chopped yellow onion (about 1 medium)
  • 1 cup chopped carrots (about 2 medium)
  • 1 cup chopped celery (about 2 stalks)
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon dried thyme
  • 2 cups chicken broth
  • 1 cup milk
  • 3 cups cooked chicken, shredded or cubed
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 package (14.1 ounces) refrigerated pie crusts (2 crusts total)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Melt butter in a large skillet or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until vegetables are softened, about 8-10 minutes.
  3. Stir in flour, salt, pepper, and thyme. Cook for 1 minute, stirring constantly.
  4. Gradually whisk in chicken broth and milk until smooth. Bring to a simmer, stirring often, until the sauce thickens, about 5 minutes.
  5. Stir in the cooked chicken, peas, and corn. Remove from heat.
  6. Pour the chicken mixture into a 9-inch pie plate.
  7. Place one pie crust over the filling. Trim and crimp the edges. Cut several slits in the top crust to allow steam to escape.
  8. Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, cover the edges with foil.
  9. Let the pot pie stand for 10 minutes before serving.

Notes

  • For a shortcut, you can use a store-bought rotisserie chicken.
  • If you prefer a richer sauce, use half-and-half instead of milk.
  • Ensure your vegetables are cooked until tender but not mushy for the best texture.
  • This recipe is a great way to use up leftover chicken.

Nutrition

Find it online: https://kitchenslang.com/chicken-pot-pie-recipe/