Description
Classic chicken pot pie with a buttery, sage-infused crust and creamy vegetable filling — comfort food at its finest. This hearty dish combines tender shredded chicken, mixed vegetables, and a savory sauce enveloped in a flaky, golden-brown pie crust with a hint of aromatic sage.
Ingredients
Filling
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables (such as carrots, peas, and corn)
- 1 cup chicken broth
- ½ cup heavy cream
- 2 tbsp all-purpose flour
- 1 tsp dried sage
Crust
- 1 prepared pie crust (enough for top and bottom)
- 1 egg (for egg wash, optional)
Instructions
- Prepare the filling: In a medium saucepan, combine chicken broth, heavy cream, flour, and dried sage. Stir constantly over medium heat until the mixture thickens into a creamy sauce.
- Add chicken and vegetables: Stir the shredded chicken and mixed vegetables into the thickened sauce until well combined. Remove from heat.
- Assemble the pie: Place one pie crust in the bottom of a pie dish. Pour the chicken and vegetable filling evenly over the crust. Cover with the second pie crust, sealing the edges by crimping them together. Cut small slits in the top crust to allow steam to escape.
- Apply egg wash: Brush the top crust with beaten egg to give it a shiny, golden finish when baked.
- Bake: Preheat the oven to 400°F (205°C). Bake the pie for 30 minutes or until the crust is golden brown and the filling is bubbly.
- Serve: Let the chicken pot pie rest for 5 minutes before slicing and serving for best texture and flavor.
Notes
- Brush crust with egg wash for a shiny, golden finish.
- You can use fresh or frozen mixed vegetables.
- Allow the filling to cool slightly before assembling to prevent soggy crust.
- For a thicker filling, increase flour quantity slightly.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best results.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
