Chicken Pot Pie

Here’s a classic Chicken Pot Pie recipe that’s creamy, hearty, and full of comforting flavors. It uses cooked chicken, vegetables, and a buttery crust—perfect for a cozy dinner.

🥧 Classic Chicken Pot Pie

Ingredients

For the Filling:

• 2 cups cooked chicken, shredded or diced

• 2 tablespoons butter

• 1 small onion, diced

• 2 cloves garlic, minced

• 2 carrots, diced

• 2 celery stalks, diced

• 1/3 cup all-purpose flour

• 1 3/4 cups chicken broth

• 3/4 cup milk or heavy cream

• 1/2 teaspoon salt (adjust to taste)

• 1/2 teaspoon black pepper

• 1/2 teaspoon dried thyme

• 1 cup frozen peas

• Optional: 1/2 cup diced potatoes (parboiled)

For the Crust:

• 1 sheet of store-bought pie crust (or homemade, if preferred)

• 1 egg (for egg wash, optional)

Instructions

1. Preheat Oven:
   Preheat to 400°F (200°C).

2. Cook the Vegetables:
   In a large skillet, melt butter over medium heat. Add onion, carrots, and celery (and potatoes if using). Cook 5–6 minutes, until softened.

3. Add Garlic & Flour:
   Stir in garlic and cook for 30 seconds. Sprinkle in flour and stir to coat the veggies; cook 1–2 minutes.

4. Add Liquids:
   Gradually whisk in chicken broth and milk. Bring to a simmer and cook until thickened, about 5 minutes.

5. Finish Filling:
   Stir in chicken, peas, salt, pepper, and thyme. Simmer for 2–3 minutes. Remove from heat and let it cool slightly.

6. Assemble the Pie:
   Pour filling into a 9-inch pie dish. Top with pie crust, trimming excess. Seal edges and cut slits in the top for steam to escape. Brush with beaten egg if using.

7. Bake:
   Bake for 30–35 minutes, or until golden brown and bubbling. Let it rest for 10 minutes before serving.

📝 Tips

• Make Ahead: Prepare the filling in advance and refrigerate for up to 2 days.

• Freezer-Friendly: Assemble and freeze unbaked. Bake from frozen at 375°F (190°C) for 60–70 minutes, covered with foil, then uncover for 15 more minutes to brown.