Description
This classic Chicken Pot Pie recipe is the ultimate comfort food. A creamy and savory filling loaded with chicken and vegetables, all baked to golden perfection under a flaky crust.
Ingredients
Scale
Chicken Pot Pie:
- 2 cups cooked chicken breast (shredded or chopped)
- 1 cup frozen peas and carrots
- 1/2 cup frozen corn
- 1/2 cup diced onion
- 1/3 cup unsalted butter
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 2 unbaked pie crusts (store-bought or homemade)
- 1 egg (beaten, for egg wash)
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C).
- Cook the filling: In a skillet, melt butter, cook onion, add flour, broth, and milk. Stir until thickened. Add seasonings, chicken, peas, carrots, and corn. Mix well and remove from heat.
- Assemble the pie: Roll out one pie crust into a pie dish, pour in the filling, top with the second crust, seal, crimp edges, and vent the top.
- Bake: Brush the crust with beaten egg. Bake for 30–35 minutes until golden brown. Let cool before serving.
Notes
- For a shortcut, use rotisserie chicken and store-bought pie crust.
- You can prepare the filling in advance and refrigerate until ready to bake.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 4g
- Sodium: 530mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg
