Chicken pot pie is the ultimate comfort food, featuring tender chunks of chicken, a medley of vegetables, and a creamy filling, nestled in a golden flaky crust. This timeless Chicken Pot Pie Recipe is not just delicious. but also perfect for family dinners, and special gatherings. or whenever you crave a warm, hearty dish. Enjoy making this chicken pot pie that will surely become a household favorite.
Chicken Pot Pie Recipe
Chicken pot pie is the ultimate comfort food. featuring tender chunks of chicken a medley of vegetables and a creamy filling. nestled in a golden flaky crust.
Ingredients
For the Filling
- 2 cups cooked, shredded chicken
- 1 cup diced carrots
- 1 cup frozen peas
- 1/2 cup diced celery
- 1/3 cup unsalted butter
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken broth
- 2/3 cup whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
For the Crust
1 package refrigerated pie crusts (top and bottom) or make your own:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup cold, unsalted butter, cubed
- 6 tablespoons ice water
Instructions
- Prepare the CrustCombine the flour and salt in a large bowl if making a homemade crust. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, until a dough forms. Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Cook the VegetablesMelt butter in a large skillet over medium heat. Add carrots, celery, and peas, cooking until the vegetables are slightly tender. about 5 minutes.
- Make the Creamy FillingSprinkle the flour over the sautéed vegetables and stir until fully combined. Gradually whisk in chicken broth and milk. stirring constantly—season with salt, pepper, onion powder, and garlic powder. Continue cooking until the mixture thickens into a creamy sauce. Remove from heat and gently fold in the shredded chicken.
- Assemble the PiePreheat the oven to 425°F (220°C). Roll out one pie crust and fit it into a 9-inch pie dish. Spoon the chicken filling evenly into the crust. Roll out the second pie crust and place it over the filling. Trim and seal the edges by pinching or using a fork, and cut a few small slits in the top crust to allow steam to escape.
- BakePlace the pie dish on a baking sheet to catch any drips. Bake for 30-35 minutes, or until the crust is golden brown and flaky. Allow the pie to cool for 5-10 minutes before serving.
Notes
Special Notes
- Customizable Filling: You can substitute or add vegetables like green beans. corn, or diced potatoes to suit your preferences.
- Freezer-Friendly: Assemble the pie, wrap tightly, and freeze for up to 3 months. Bake from frozen at 400°F for about 50-60 minutes.
- Leftover Chicken Tip: Rotisserie chicken works perfectly for this recipe and saves time.
Nutritional Information (Per Serving)
- Calories: 420
- Protein: 22g
- Carbohydrates: 30g
- Fat: 23g
- Sodium: 520mg
- Fiber: 2g