This chicken pot pie recipe is a comfort food classic! With a creamy filling loaded with chicken and vegetables, topped with a flaky, golden crust, it’s the perfect meal for any occasion.
Ingredients
- For the filling:
- 1 pound boneless, skinless chicken breasts or thighs, cooked and diced
- 1 cup diced carrots
- 1 cup frozen peas
- 1/2 cup diced celery
- 1/2 cup diced potatoes
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried thyme
- 1 3/4 cups chicken broth
- 2/3 cup milk
- For the crust:
- 1 package (2 sheets) of store-bought pie crusts or homemade pie crust
Instructions
- Prepare the filling:
- In a large saucepan, melt the butter over medium heat. Add the diced carrots, celery, and potatoes. Cook for about 10 minutes, until the vegetables begin to soften.
- Stir in the flour, salt, pepper, onion powder, garlic powder, and thyme. Cook for 2 minutes, stirring constantly.
- Gradually add the chicken broth and milk, stirring constantly until the mixture thickens and starts to bubble.
- Stir in the cooked chicken and peas. Remove from heat and set aside.
- Assemble the pie:
- Preheat the oven to 425°F (220°C).
- Roll out one sheet of the pie crust and fit it into a 9-inch pie dish.
- Pour the chicken filling into the pie crust.
- Roll out the second sheet of the pie crust and place it over the filling. Trim any excess crust and crimp the edges to seal. Cut a few small slits in the top crust to allow steam to escape.
- Bake the pie:
- Bake in the preheated oven for 30-35 minutes, until the crust is golden brown and the filling is bubbly.
- Let the pie cool for about 10 minutes before serving.
Enjoy your homemade chicken pot pie! This dish pairs wonderfully with a fresh green salad or steamed vegetables.
