Creamy Chicken Pot Pie
A classic comfort food, this creamy chicken pot pie features tender chicken and vegetables in a rich, savory sauce, all topped with a flaky pastry crust.
Prep
: 10
Total
: 25 minutes
Ingredients
Filling
- 1.5 pounds cooked chicken shredded or diced
- 1 cup frozen mixed vegetables peas, carrots, corn, green beans
- 0.5 cup chopped onion
- 0.5 cup diced celery
- 0.33 cup butter
- 0.33 cup all-purpose flour
- 1.5 cups chicken broth
- 0.75 cup milk
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Crust
- 2 sheets refrigerated pie crust or homemade
Instructions
Preparation Steps
- Preheat your oven to 400°F (200°C).
- In a large skillet, melt the butter over medium heat. Add the chopped onion and diced celery and cook until softened, about 5-7 minutes.1.5 pounds cooked chicken
- Whisk in the flour and cook for 1 minute, stirring constantly.1.5 pounds cooked chicken
- Gradually whisk in the chicken broth and milk until smooth. Bring to a simmer, stirring constantly, until thickened.1.5 pounds cooked chicken
- Stir in the cooked chicken, frozen vegetables, salt, and pepper. Cook for 2-3 minutes until heated through.1.5 pounds cooked chicken
- Line a 9-inch pie dish with one of the pie crusts. Pour the chicken mixture into the crust.1.5 pounds cooked chicken
- Place the second pie crust over the filling. Crimp the edges to seal and cut vents in the top crust to allow steam to escape.1.5 pounds cooked chicken
- Bake for 30-40 minutes, or until the crust is golden brown and the filling is bubbly.
- Let stand for 10 minutes before serving.
Notes
For an extra golden crust, you can brush the top with an egg wash (one egg beaten with one tablespoon of water) before baking.