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Classic Chicken Pot Pie Recipe

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4.5 from 56 reviews

This classic chicken pot pie recipe features a flaky, golden-brown crust enveloping a creamy, savory filling made with tender shredded chicken, mixed vegetables, and seasoned with herbs. Perfect as a comforting and hearty meal for any occasion.

Ingredients

Filling

  • 2 cups cooked chicken, shredded
  • 1 cup frozen peas and carrots
  • 1 cup diced potatoes
  • 1/2 cup diced onion
  • 1/2 cup diced celery
  • 1/3 cup butter
  • 1/3 cup all-purpose flour
  • 1 3/4 cups chicken broth
  • 2/3 cup milk
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon thyme

Crust

  • 1 package refrigerated pie crusts (2 crusts)

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it is hot enough to bake the pie crust to a golden, crisp finish.
  2. Sauté Vegetables: In a large skillet, melt the butter over medium heat. Add diced onions and celery, cooking them until they are soft and translucent, which typically takes about 3-5 minutes.
  3. Make the Sauce: Stir in the all-purpose flour and cook for 1 minute to form a roux. Gradually whisk in the chicken broth and milk, stirring continuously until the mixture thickens to a creamy consistency.
  4. Add Filling Ingredients: Incorporate the shredded chicken, frozen peas and carrots, diced potatoes, salt, black pepper, garlic powder, and thyme into the thickened sauce. Mix thoroughly to combine all ingredients evenly.
  5. Prepare Pie Crust: Roll out one refrigerated pie crust and place it evenly into a pie dish, ensuring it covers the bottom and sides.
  6. Fill the Pie: Pour the prepared chicken and vegetable mixture into the pie crust, spreading it out evenly.
  7. Top the Pie: Cover the filling with the second pie crust. Seal the edges by pinching them together, then cut slits into the top crust to allow steam to escape during baking.
  8. Bake: Place the assembled pot pie in the preheated oven and bake for 30 to 35 minutes, or until the crust is golden brown and flaky.
  9. Cool and Serve: Remove from the oven and let the pie cool for a few minutes before slicing and serving to allow the filling to set.

Notes

  • Use cooked chicken from leftover rotisserie or boiled chicken for convenience.
  • Ensure the filling mixture is not too runny before adding to the crust to prevent soggy bottom crust.
  • Potatoes should be diced small to ensure they cook fully in the baking time.
  • You can brush the top crust with a beaten egg for an extra golden finish.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.

Find it online: https://forkoria.com/classic-chicken-pot-pie-recipe/