Description
Comfort meets culinary magic in this classic chicken pot pie recipe that whisks home cooks straight to grandma’s kitchen. Flaky golden crust cradles tender chicken, creamy sauce, and colorful vegetables, promising a soul-warming meal you’ll crave again and again.
Ingredients
Scale
Protein:
- 2 lbs chicken breast, boneless and skinless
- 1 cup chicken broth
Vegetables:
- 1 cup carrots, diced
- 1 cup peas
- 1/2 cup onions, chopped
- 1/2 cup celery, diced
Pastry and Seasoning:
- 2 pie crusts (homemade or store-bought)
- 1/4 cup all-purpose flour
- 1/2 cup heavy cream
- 2 tbsp butter
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1 large egg (for egg wash)
Instructions
- Preheat the oven to 425°F and prepare a 9-inch pie dish.
- Season chicken breasts with salt, pepper, and thyme, then roast in the oven for 20-25 minutes until fully cooked through.
- Remove chicken from oven and let cool for 10 minutes, then shred into bite-sized pieces using two forks.
- In a large skillet, melt butter over medium heat and sauté onions and celery until translucent and softened.
- Sprinkle flour over the vegetables and stir continuously for 2 minutes to create a roux, preventing lumps from forming.
- Gradually pour in chicken broth and heavy cream, whisking constantly to create a smooth, creamy sauce.
- Add carrots and peas to the sauce, cooking for an additional 3-4 minutes until vegetables are tender.
- Fold shredded chicken into the vegetable mixture, ensuring even distribution of ingredients.
- Line the pie dish with one pie crust, trimming excess edges and creating a slight overhang.
- Pour the chicken and vegetable filling into the pie crust, spreading evenly.
- Cover the filling with the second pie crust, crimp edges to seal, and cut several small vents on top.
- Whisk the egg and brush over the top crust for a golden, glossy finish.
- Bake for 35-40 minutes until the crust is golden brown and filling is bubbling.
- Remove from oven and let rest for 15 minutes before serving to allow filling to set.
Notes
- Adjust the thickness of the sauce by gradually adding broth and cream, creating a silky, luxurious consistency that coats the chicken and vegetables perfectly.
- Enhance flavor complexity by adding a splash of white wine or a teaspoon of dried herbs like rosemary or sage during the vegetable sautéing stage.
- For a gluten-free version, substitute all-purpose flour with cornstarch or a gluten-free flour blend, ensuring the same creamy texture without compromising taste.
- Make the pot pie ahead of time by preparing the filling and assembling the pie up to 24 hours in advance, then baking fresh when ready to serve for maximum flavor and crisp crust.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dinner, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 520
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 120 mg