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Chicken Pot Pie

  • Author: Avery
  • Total Time: 55 minutes
  • Yield: 6 servings 1x
  • Diet: Non-vegetarian

Description

This classic Chicken Pot Pie wraps tender chicken and wholesome vegetables in a rich, creamy sauce, all tucked inside a buttery, flaky crust. It’s the kind of cozy, oven‑baked comfort that makes the whole kitchen smell inviting and brings everyone to the table. Simple ingredients, familiar flavors, and a golden top make this a timeless favorite.

Ingredients

Scale
  • 2 cups cooked chicken, shredded
  • 1 cup carrots, diced
  • 1 cup peas
  • 1 cup potatoes, diced
  • 1/2 cup onion, chopped
  • 1/3 cup butter
  • 1/3 cup all-purpose flour
  • 1 1/2 cups chicken broth
  • 2/3 cup milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 1 package (2 crusts) refrigerated pie crusts

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. In a large saucepan, melt the butter over medium heat. Add the chopped onion and cook, stirring occasionally, until translucent, about 3–4 minutes.
  3. Stir in the flour, salt, black pepper, dried thyme, and garlic powder until a thick paste forms and the flour is fully moistened.
  4. Gradually whisk in the chicken broth and milk, stirring constantly to avoid lumps. Cook until the mixture bubbles and thickens into a creamy sauce, about 5–7 minutes.
  5. Add the cooked shredded chicken, diced carrots, peas, and diced potatoes to the sauce. Stir until everything is evenly coated, then remove from the heat.
  6. Roll out one pie crust and gently fit it into a 9-inch pie dish, pressing it into the bottom and up the sides.
  7. Pour the warm chicken and vegetable filling into the prepared bottom crust, spreading it into an even layer.
  8. Place the second pie crust over the filling. Trim and seal the edges by crimping with your fingers or a fork, then cut several small slits in the top crust to allow steam to escape.
  9. Place the pie on a baking sheet to catch any drips, then bake in the preheated oven for 30–35 minutes, or until the crust is golden brown and the filling is bubbling.
  10. Remove from the oven and let the pot pie cool for 10–15 minutes before slicing and serving, allowing the filling to set slightly.

Notes

  • For even cooking, dice the vegetables into similar-sized pieces so they soften at the same rate.
  • If using raw potatoes and carrots, make sure they are cut small; they’ll finish cooking as the pie bakes.
  • Letting the pot pie rest before serving helps the filling thicken so slices hold together nicely.
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/6 of pie)
  • Calories: 350 kcal
  • Sugar: 3 g
  • Sodium: 650 mg
  • Fat: 20 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 28 g
  • Fiber: 3 g
  • Protein: 15 g
  • Cholesterol: 60 mg

Keywords: chicken pot pie, classic chicken pot pie, comfort food, easy chicken dinner, family meal, creamy chicken pie

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Find it online: https://averyrecipes.com/chicken-pot-pie/