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Chicken Pot Pie

A cozy, creamy chicken pot pie with a flaky top, perfect for chilly nights and busy schedules.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 410
Ingredients Method Notes

Ingredients
  

For the Filling
  • 2 cups cooked chicken, shredded or diced Use leftover or rotisserie chicken for convenience.
  • 2 tablespoons butter Unsalted recommended.
  • 1 small onion, diced Provides flavor base.
  • 2 medium carrots, sliced thin Can substitute with other vegetables.
  • 2 stalks celery, diced Adds crunch.
  • 1 cup frozen peas No need to thaw.
  • 2 cloves garlic, minced Adds aromatic flavor.
  • 1/3 cup all-purpose flour For thickening the sauce.
  • 1 3/4 cups low-sodium chicken broth Adjust seasoning accordingly.
  • 3/4 cup milk or half-and-half Use according to preference.
  • 1 teaspoon salt, plus more to taste Season to preference.
  • 1/2 teaspoon black pepper For seasoning.
  • 1/2 teaspoon dried thyme or Italian seasoning Add herbs for extra flavor.
  • 1 tablespoon chopped fresh parsley, optional For garnish.
  • 1 prepared pie crust or puff pastry sheet Store-bought is acceptable.
  • 1 egg beaten with 1 tablespoon water for egg wash For a golden finish.

Method
 

Preparation
  1. Preheat your oven to 400°F.
  2. In a large skillet or pot, melt the butter over medium heat.
  3. Add the onion, carrots, and celery. Cook until softened, about 6 to 8 minutes.
  4. Stir in garlic and cook for 30 seconds until fragrant.
Making the Filling
  1. Sprinkle flour over the veggies and stir for 1 minute.
  2. Slowly pour in chicken broth, whisking to avoid lumps.
  3. Add milk and stir until thickened, about 3 to 5 minutes.
  4. Stir in salt, pepper, thyme, parsley (if using), chicken, and peas. Taste and adjust seasoning.
Assembly and Baking
  1. Pour the filling into a 9-inch pie dish.
  2. Top with pie crust or puff pastry, trimming edges as needed.
  3. Cut a few small slits on top for steam to escape.
  4. Brush the top with the egg wash.
  5. Bake for 30 to 35 minutes until the crust is golden and the filling bubbles.
  6. Let it rest for 10 to 15 minutes before slicing.

Notes

Use rotisserie chicken for a quick meal. The filling can be made in advance and stored. To freeze, assemble unbaked and wrap tightly.