Ah, chicken pot pie—comfort food at its coziest. Flaky crust, creamy filling, tender chicken, and vegetables. Here’s a classic, foolproof version:
Classic Chicken Pot Pie
Ingredients
For the filling:
- 2 cups cooked chicken, diced (rotisserie chicken works great)
- 1 cup carrots, diced
- 1 cup peas (fresh or frozen)
- ½ cup celery, diced
- ½ cup onion, diced
- ½ cup butter
- ½ cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- Salt & pepper to taste
- ½ tsp thyme (optional)
For the crust:
- 1 sheet store-bought puff pastry or pie crust
- 1 egg, beaten (for egg wash, optional)
Instructions
- Preheat oven
- 400°F (200°C)
- Make the filling
- In a large skillet, melt butter over medium heat.
- Add onion, celery, and carrots; cook 5–7 minutes until softened.
- Stir in flour and cook 1–2 minutes to form a roux.
- Gradually whisk in chicken broth and milk.
- Cook until thickened (~5 minutes).
- Stir in chicken, peas, thyme, salt, and pepper. Remove from heat.
- Assemble pie
- Pour filling into a 9-inch pie dish.
- Lay crust over filling; trim and crimp edges. Cut small slits for steam to escape.
- Brush with beaten egg if desired.
- Bake
- Bake 25–30 minutes until crust is golden and filling is bubbly.
- Let rest 5–10 minutes before serving.
Tips & Variations
- Mini pot pies: Use muffin tins for single-serving versions.
- Vegetarian option: Swap chicken for tofu or extra vegetables.
- Shortcut: Use cooked rotisserie chicken and frozen mixed vegetables for a faster version.
💡 Fun trick: For an ultra-creamy filling, mix ½ cup cream cheese or sour cream into the filling before adding the chicken.
If you want, I can give a super-easy 3-ingredient “lazy chicken pot pie” version that comes together in under 20 minutes.
Do you want me to do that?
