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Golden brown chicken pot pie, a perfect example of comfort food dinners, with flaky crust and visible filling.

Chicken Pot Pie

A classic comfort food, this chicken pot pie features tender chicken and vegetables in a creamy sauce, all topped with a flaky pastry crust.
Imprimer la recette Pin Recipe
Temps de préparation 30 minutes
Temps de cuisson 45 minutes
Temps total 1 heure 15 minutes
Portions: 6 servings
Type de plat: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingrédients
  

For the Filling
  • 2 cups cooked chicken shredded or diced
  • 1 cup frozen peas
  • 1 cup frozen carrots
  • 1/2 cup chopped onion
  • 1/2 cup butter
  • 1/2 cup all-purpose flour
  • 1.5 cups chicken broth
  • 1/2 cup milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
For the Crust
  • 1 package refrigerated pie crusts or homemade

Equipment

  • Large skillet
  • 9-inch pie plate
  • Rolling pin

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. In a large skillet, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  3. Whisk in the flour and cook for 1 minute, stirring constantly.
  4. Gradually whisk in the chicken broth and milk until smooth. Bring to a simmer, stirring, until the sauce thickens.
  5. Stir in the cooked chicken, frozen peas, frozen carrots, salt, and pepper. Cook for another 2-3 minutes until heated through.
  6. Pour the chicken mixture into the pie plate.
  7. Place one pie crust over the filling. Crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape.
  8. Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
  9. Let stand for 5-10 minutes before serving.

Notes

For an extra rich flavor, you can add a splash of heavy cream to the sauce. If you prefer a browned top crust, you can place the second pie crust on top and bake as directed.

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