Description
Golden, flaky, and filled with creamy comfort—this Classic Chicken Pot Pie is the ultimate easy dinner idea for any day of the week.
Ingredients
Scale
- 2 cups cooked chicken, shredded or diced
- 1 ½ cups mixed vegetables (peas, carrots, corn)
- 4 tablespoons butter
- ⅓ cup all-purpose flour
- 1 ¾ cups chicken broth
- ⅔ cup milk or cream
- ½ cup onion, diced
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon thyme (optional)
- 1 double pie crust or 1 sheet puff pastry
- 1 egg, beaten with 1 tablespoon water (for egg wash)
Instructions
- Begin by preheating your oven to 400°F (200°C). This step is crucial for achieving that perfectly golden crust that we all crave. While the oven heats up, get your pie dish greased so you’re prepared to fill it with deliciousness.
- In a medium skillet, melt the butter over medium heat. Once melted, add the diced onions and sauté them until they become translucent, releasing their sweet aroma. Add the minced garlic for the last 30 seconds of cooking. This will infuse the butter with a rich flavor that enhances the entire pie filling.
- Next, sprinkle the flour into the skillet, stirring it into the butter and onions to create a roux. Cook this mixture for about 1-2 minutes without letting it brown. The roux is the base that will thicken your filling, and cooking it just enough will prevent any raw flour taste.
- Slowly whisk in the chicken broth and cream (or milk), ensuring there are no lumps. Continue to stir constantly as you bring the mixture to a simmer. This process will take approximately 5–7 minutes. You’ll notice it thicken nicely, creating a rich and creamy sauce.
- Once your sauce has thickened, remove it from heat and stir in the shredded chicken, mixed vegetables, salt, pepper, and thyme (if using). This step integrates all the flavors and makes your pot pie filling hearty and fulfilling.
- Take your prepared pie dish and lay down the bottom crust. Carefully spoon the hot filling into the dish, ensuring it’s evenly distributed. Place the top crust over the filling, crimping the edges to seal. Don’t forget to cut a few slits in the top to allow steam to escape during baking.
- For that extra touch of golden brown, brush the top crust with the egg wash mixture. This simple step gives your pot pie a beautiful shine and color.
- Place your pie in the oven and bake for 35–40 minutes. Keep an eye on it; you’re looking for the crust to turn a lovely golden brown and for bubbles to form in the filling. This is the moment when all your hard work will be rewarded with the most delightful aroma!
- After taking it out of the oven, let the pie rest for about 10–15 minutes. This resting period allows the filling to set slightly, making it easier to slice without oozing out everywhere.
Notes
For a gluten-free version, replace all-purpose flour with a gluten-free thickener like cornstarch. If using frozen vegetables, there’s no need to thaw them before adding them to the filling.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
Nutrition
- Calories: 320 kcal
- Sodium: 550 mg
- Protein: 18 g