The BEST Chicken Pot Pie Ever!

This Chicken Pot Pie is the ultimate comfort food—a creamy, flavorful filling loaded with tender chicken, hearty vegetables, and a flaky golden crust. It’s the perfect meal for a cozy evening or when you’re in need of a classic, hearty dish.

This recipe is simple enough for a weeknight dinner yet special enough to impress your family and friends.

Kitchen Equipment Needed

• Large skillet or saucepan
• Mixing bowls
• Whisk
• Rolling pin (optional, for homemade crust)
• Pie dish
• Pastry brush

Ingredients Overview

• Chicken: Pre-cooked chicken makes this recipe quick and convenient. Rotisserie chicken works perfectly.
• Vegetables: A mix of onions, carrots, peas, and celery brings a medley of flavors and textures.
• Pie Crust: Use a store-bought crust for ease, or a homemade crust for a special touch.
• Creamy Sauce: Made with butter, flour, chicken broth, and milk for a rich and smooth filling.

Ingredients

• 2 cups cooked chicken, shredded or diced
• 1 cup frozen peas
• 1 cup diced carrots
• 1/2 cup diced celery
• 1 small onion, finely chopped
• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1/2 cup milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1 package pie crust (2 crusts)

Instructions

1. Prepare the Filling:
   • In a large skillet, melt the butter over medium heat. Add the onion, carrots, and celery, and sauté until softened, about 5 minutes.
   • Stir in the flour, cooking for 1-2 minutes until golden and bubbly. Gradually whisk in the chicken broth and milk, stirring constantly to create a smooth sauce.
   • Add the salt, pepper, thyme, garlic powder, and paprika. Stir well and let simmer for 3-4 minutes until thickened.
   • Fold in the cooked chicken and frozen peas. Remove from heat and set aside.
2. Assemble the Pie:
   • Preheat your oven to 425°F (220°C).
   • Roll out one pie crust and fit it into the bottom of a 9-inch pie dish. Pour the chicken filling into the crust.
   • Top with the second pie crust, sealing the edges by pinching or crimping them together. Cut a few small slits in the top crust to allow steam to escape.
3. Bake:
   • Brush the top crust with an egg wash (1 beaten egg with 1 tablespoon water) for a golden finish.
   • Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
4. Cool and Serve:
   • Allow the pie to cool for 5-10 minutes before slicing and serving.

Recipe Tips

• Short on Time? Use a mix of frozen vegetables and rotisserie chicken to speed up the preparation.
• Customize the Vegetables: Swap in your favorites like green beans or corn for added variety.
• Prevent Soggy Crusts: Pre-bake the bottom crust for 5-7 minutes before adding the filling.

What to Serve With This Recipe

• Pair with a fresh green salad or roasted vegetables for a balanced meal.
• Serve with crusty bread to soak up every bit of the creamy filling.

Frequently Asked Questions

Q: Can I make this ahead of time?
A: Yes, you can prepare the filling a day in advance and assemble the pie just before baking.

Q: Can I freeze Chicken Pot Pie?
A: Absolutely! Assemble the pie but don’t bake it. Wrap it tightly and freeze for up to 3 months. Bake directly from frozen, adding 10-15 minutes to the cooking time.

Q: Can I make it dairy-free?
A: Substitute the butter with olive oil and use unsweetened almond milk or coconut milk in the sauce.

Serving Suggestions

This Chicken Pot Pie is best served warm with a side of steamed vegetables or mashed potatoes. For a comforting finish, enjoy with a simple dessert like apple crisp or vanilla ice cream.

Dive into the rich, creamy goodness of this classic dish—it’s sure to become a family favorite!

This Chicken Pot Pie

he ultimate comfort food—a creamy, flavorful filling loaded with tender chicken, hearty vegetables, and a flaky golden crust. It’s the perfect meal for a cozy evening or when you’re in need of a classic, hearty dish. This recipe is simple enough for a weeknight dinner yet special enough to impress your family and friends.

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Equipment

• Kitchen Equipment Needed:
• Large skillet or saucepan
• Mixing bowls 
• Whisk
• Rolling pin (optional, for homemade crust)
• Pie dish
• Pastry brush

Ingredients

  

• 2 cups cooked chicken shredded or diced
• 1 cup frozen peas
• 1 cup diced carrots
• 1/2 cup diced celery
• 1 small onion finely chopped
• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1/2 cup milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1 package pie crust 2 crusts

Instructions

 

• Assemble the Pie:
• Preheat your oven to 425°F (220°C).
• Roll out one pie crust and fit it into the bottom of a 9-inch pie dish. Pour the chicken filling into the crust.
• Top with the second pie crust, sealing the edges by pinching or crimping them together. Cut a few small slits in the top crust to allow steam to escape.
• Bake:
• Brush the top crust with an egg wash (1 beaten egg with 1 tablespoon water) for a golden finish.
• Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
• Cool and Serve:
• Allow the pie to cool for 5-10 minutes before slicing and serving.
• Recipe Tips
• Short on Time? Use a mix of frozen vegetables and rotisserie chicken to speed up the preparation.
• Customize the Vegetables: Swap in your favorites like green beans or corn for added variety.
• Prevent Soggy Crusts: Pre-bake the bottom crust for 5-7 minutes before adding the filling.
• What to Serve With This Recipe
• Pair with a fresh green salad or roasted vegetables for a balanced meal.
• Serve with crusty bread to soak up every bit of the creamy filling.
• Frequently Asked Questions
• Q: Can I make this ahead of time?
• A: Yes, you can prepare the filling a day in advance and assemble the pie just before baking.
• Q: Can I freeze Chicken Pot Pie?
• A: Absolutely! Assemble the pie but don’t bake it. Wrap it tightly and freeze for up to 3 months. Bake directly from frozen, adding 10-15 minutes to the cooking time.
• Q: Can I make it dairy-free?
• A: Substitute the butter with olive oil and use unsweetened almond milk or coconut milk in the sauce.
• Serving Suggestions
• This Chicken Pot Pie is best served warm with a side of steamed vegetables or mashed potatoes. For a comforting finish, enjoy with a simple dessert like apple crisp or vanilla ice cream.
• Dive into the rich, creamy goodness of this classic dish—it’s sure to become a family favorite!