Description
Chicken Pot Pie is a classic comfort food made with tender cooked chicken, mixed vegetables, and a creamy savory sauce all baked inside a flaky double pie crust. This hearty dish is warm, satisfying, and perfect for a family meal, featuring a golden-brown crust encasing a rich filling of chicken, carrots, peas, and celery in a flavorful gravy.
Ingredients
Filling
- 2 cups cooked chicken, shredded or diced
- 1 cup carrots, diced
- 1 cup peas
- 1/2 cup celery, chopped
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1 3/4 cups chicken broth
- 2/3 cup milk
Crust
- 2 refrigerated pie crusts
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it is at the right temperature for baking the pot pie.
- Prepare Pie Dish: Place one refrigerated pie crust into a 9-inch pie dish, pressing it gently to fit all sides.
- Make Sauce Base: In a medium saucepan over medium heat, melt 1/3 cup butter until fully melted.
- Add Dry Ingredients: Stir in 1/3 cup all-purpose flour, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon garlic powder. Stir constantly until the mixture forms a smooth paste and bubbles slightly.
- Add Liquids: Gradually whisk in 1 3/4 cups chicken broth and 2/3 cup milk into the flour mixture, continuing to stir to avoid lumps. Cook until the sauce thickens and coats the back of a spoon.
- Combine Filling: Add shredded chicken, diced carrots, peas, and chopped celery into the thickened sauce and stir until all ingredients are well coated.
- Fill Pie Crust: Pour the chicken and vegetable mixture into the prepared pie crust in the pie dish, spreading it evenly.
- Top with Second Crust: Cover the filling with the second pie crust, sealing the edges by pressing the top and bottom crusts together. Cut small slits in the top crust to allow steam to escape during baking.
- Bake: Place the assembled pot pie on the middle rack of the oven and bake for 30–35 minutes, or until the crust is golden brown and the filling is bubbly.
- Rest Before Serving: Remove the pot pie from the oven and let it rest for 10 minutes to allow the filling to set and cool slightly before slicing and serving.
Notes
- You can use rotisserie chicken or leftover cooked chicken to save preparation time.
- Frozen mixed vegetables can be substituted for fresh carrots, peas, and celery if preferred, but thaw and drain them before using.
- Make sure to cut slits in the top crust to prevent it from becoming soggy by letting steam escape during baking.
- For an extra golden crust, brush the top crust with a beaten egg before baking.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
