Description
This creamy chicken pot pie recipe features tender chicken and a medley of vegetables in a rich, savory sauce, all encased in a flaky golden pie crust. Perfect for a comforting family meal, it combines classic flavors with a creamy filling that’s easy to prepare and bake to perfection.
Ingredients
Scale
Chicken and Vegetables
- 1 lb boneless, skinless chicken breasts or thighs, cubed
- 2 tablespoons butter
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1/2 cup frozen peas
- 1/2 cup frozen corn
Sauce and Seasonings
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream or milk
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and black pepper, to taste
Pie Crust and Finishing
- 1 sheet of store-bought or homemade pie crust (or puff pastry, if preferred)
- 1 egg, beaten (for egg wash)
Instructions
- Prepare the Chicken: In a large skillet over medium heat, melt the butter. Add the cubed chicken, seasoning with salt and pepper, and cook until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set it aside.
- Cook the Vegetables: In the same skillet, add the diced onion, minced garlic, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5 to 7 minutes.
- Make the Sauce: Stir in the flour and cook for 1 to 2 minutes to eliminate the raw taste. Gradually whisk in the chicken broth while stirring constantly to prevent lumps. Add the heavy cream (or milk), dried thyme, and dried rosemary. Let the mixture simmer until it thickens, about 5 minutes.
- Combine Filling: Return the cooked chicken to the skillet along with the frozen peas and corn. Stir well to combine all ingredients. Season with additional salt and black pepper to taste.
- Assemble the Pot Pie: Preheat the oven to 400°F (200°C). Pour the filling into a pie dish. Roll out the pie crust sheet and cover the filling evenly. Trim and crimp the edges of the crust as desired.
- Prepare for Baking: Brush the top of the pie crust with beaten egg to achieve a golden, glossy finish. Cut small slits into the crust to allow steam to escape during baking.
- Bake the Pie: Bake in the preheated oven for 25 to 30 minutes, or until the crust is golden brown and the filling is bubbly.
- Rest and Serve: Remove the pot pie from the oven and let it cool slightly before serving to allow the filling to set.
Notes
- You can substitute heavy cream with whole milk or half-and-half for a lighter version, though the sauce will be less rich.
- Use fresh herbs instead of dried if preferred, adjusting quantities accordingly.
- Homemade pie crust can be used for a more artisanal touch.
- To make individual pot pies, use muffin tins or small ramekins and adjust baking time accordingly.
- Leftover pie can be refrigerated for up to 3 days and reheated in the oven to maintain crust crispness.
