Chicken Pot Pie
This homemade chicken pot pie is a comforting dish filled with tender chicken, vegetables, and a creamy sauce, encased in a flaky crust, perfect for family dinners.
Ingredients
Filling
- 2 cups cooked chicken, diced (Use leftover roast or a shredded rotisserie chicken for fast prep. Dice uniformly.)
- 1 cup carrots, diced (Cut carrots small so they soften with the onions and celery.)
- 1 cup peas (Frozen peas work best. Add at the end.)
- 1/2 cup celery, diced (Trim the ends and slice thin for even cooking.)
- 1/3 cup butter (Use unsalted butter to control salt level.)
- 1/3 cup onion, chopped (Yellow or sweet onion both work. Chop fine.)
- 1/3 cup all-purpose flour (Spoon and level the flour for a smooth roux.)
- 1 3/4 cups chicken broth (Low-sodium broth recommended.)
- 2/3 cup milk (Whole milk for creaminess; 2% can be used.)
- 1 teaspoon salt (Add salt in stages; taste after sauce thickens.)
- 1/2 teaspoon black pepper (Freshly ground for best flavor.)
- 1/2 teaspoon garlic powder (Rounds out flavor without the bite of fresh garlic.)
- 1/2 teaspoon thyme (Use fresh thyme if preferred.)
Crust
- 2 pie crusts store-bought or homemade (Chill homemade dough well to avoid shrinking.)
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- In a large skillet, melt butter over medium heat. Add onion, carrots, celery, and cook until tender.
- Stir in flour, salt, pepper, garlic powder, and thyme. Cook for a minute to remove the raw taste.
- Gradually stir in chicken broth and milk, cooking until thickened.
- Add cooked chicken and peas, mixing gently.
- Pour filling into one pie crust. Cover with the second pie crust, seal edges, and make slits on top.
Baking
- Bake for 30-35 minutes until crust is golden brown.
- Let cool for a few minutes before serving.
Notes
Store leftovers in an airtight container; refrigerate for 3-4 days. Reheat in the oven for best results.