Easy Homemade Chicken Pot Pie Recipe
A comforting and delicious chicken pot pie recipe featuring tender chicken, a mix of vegetables, a creamy filling, and a flaky crust. Perfect for family dinners or cozy gatherings.
Ingredients
- Cooked Chicken: 2 cups shredded
- Carrots: 1 cup diced
- Celery: 1 cup diced
- Frozen Peas: 1 cup
- Butter: 4 tbsp
- All-Purpose Flour: 1/4 cup
- Chicken Broth: 2 cups
- Milk: 1 cup
- Salt and Pepper: To taste
- Pie Crust: 1 package
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, melt the butter over medium heat. Sauté diced carrots, celery, and onions until tender.
- Sprinkle flour over the vegetables and stir to coat. Cook for 1-2 minutes to remove the raw flour taste.
- Gradually whisk in chicken broth and milk, stirring constantly to form a creamy sauce. Let simmer until thickened.
- Season the sauce with salt, pepper, and your choice of fresh herbs like thyme or parsley.
- Fold in shredded chicken and frozen peas. Stir until well combined.
- Pour the filling into a pie dish lined with the bottom pie crust.
- Cover with the top crust, crimp the edges, and cut slits to allow steam to escape.
- Brush the top crust with a beaten egg or milk for a golden finish.
- Bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbly.
- Let cool for 5-10 minutes before serving.
Notes
- For a time-saving option, use rotisserie chicken and store-bought pie crust.
- Customize the filling with your favorite vegetables or herbs.
- To prevent a soggy bottom crust, pre-bake the bottom crust for 10 minutes before adding the filling.