🥧 Classic Chicken Pot Pie
🧾 Ingredients (Serves 6)
For the Filling:
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3 tbsp butter
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1 small onion, diced
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2 cloves garlic, minced
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2 medium carrots, diced
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2 stalks celery, diced
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⅓ cup all-purpose flour
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2 cups chicken broth
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¾ cup milk (or half & half for richness)
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2–3 cups cooked chicken, shredded or diced
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1 cup frozen peas
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Salt and pepper to taste
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½ tsp dried thyme (or poultry seasoning)
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Optional: fresh parsley or a squeeze of lemon for brightness
For the Crust:
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1 box refrigerated pie crusts (or use homemade)
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1 egg, beaten (for egg wash, optional)
🔪 Instructions
1. Preheat Oven
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Preheat to 400°F (200°C).
2. Make the Filling
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In a large skillet or saucepan, melt butter over medium heat.
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Sauté onions, carrots, and celery for 5–6 minutes until softened.
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Add garlic and cook 1 minute more.
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Stir in flour and cook for 1–2 minutes to eliminate raw taste.
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Gradually whisk in chicken broth, then milk, stirring constantly until thickened (about 4–5 minutes).
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Add chicken, peas, thyme, salt, and pepper. Taste and adjust seasoning. Remove from heat.
3. Assemble the Pie
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Roll out 1 pie crust into a 9-inch pie dish. Press gently into the bottom and up the sides.
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Pour in the chicken filling.
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Top with the second crust. Trim excess dough, crimp the edges to seal, and cut a few slits in the top to vent.
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Optional: brush with egg wash for a golden crust.
4. Bake
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Bake for 35–40 minutes or until the crust is golden and filling is bubbling.
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Let rest 10–15 minutes before slicing.
🥣 Shortcuts & Variations:
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No crust? Use just the top crust or top with biscuits or puff pastry.
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Vegetarian? Swap chicken for mushrooms, potatoes, and more veggies.
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Mini pot pies? Use ramekins or a muffin tin for single servings.
❄️ Storage:
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Keeps in the fridge for up to 4 days.
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Can be frozen before or after baking. Bake from frozen at 375°F for 45–60 minutes (cover with foil, then uncover last 15 minutes).
Would you like a beef, turkey, or vegetarian version next? Or how about one made in a cast iron skillet or as individual pies?
