Here’s a classic Chicken Pot Pie recipe that’s creamy, hearty, and comforting—a perfect one-dish meal. 🥧🍗
Ingredients
Filling
- 2 cups cooked chicken, shredded or diced
- 1 cup frozen peas and carrots
- 1/2 cup frozen corn (optional)
- 1/3 cup unsalted butter
- 1/3 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder (optional)
- 1 3/4 cups chicken broth
- 2/3 cup milk
Crust
- 1 pie crust (store-bought or homemade, enough for top and bottom)
- 1 egg, beaten (for egg wash, optional)
Instructions
1. Preheat Oven
- Preheat oven to 425°F (220°C).
2. Make the Filling
- In a saucepan over medium heat, melt butter.
- Stir in flour, salt, pepper, and garlic powder until smooth and bubbly (about 1–2 minutes).
- Slowly whisk in chicken broth and milk.
- Cook, stirring constantly, until thickened (~5 minutes).
- Stir in chicken, peas, carrots, and corn. Remove from heat.
3. Assemble the Pie
- Roll out the bottom crust and place in a 9-inch pie pan.
- Pour the filling into the crust.
- Cover with the top crust, trimming and crimping edges.
- Cut slits in the top to allow steam to escape.
- Brush with beaten egg if desired for a golden finish.
4. Bake
- Bake 30–35 minutes until crust is golden brown.
- If the edges brown too quickly, cover with foil.
5. Cool & Serve
- Let the pie sit 5–10 minutes before slicing to allow the filling to set.
Tips
- Vegetarian option: Swap chicken for extra vegetables and use vegetable broth.
- Shortcut: Use rotisserie chicken for faster prep.
- Extra flavor: Add fresh thyme or rosemary to the filling.
I can also provide:
- Mini chicken pot pies in ramekins
- Easy one-pot stovetop pot pie
- Creamy turkey pot pie perfect for leftover holiday meat.
Do you want me to give a quick one-pot version?
