Chicken Pot Pie is one of America’s most beloved comfort foods. It features a rich, creamy chicken filling packed with vegetables and topped with a flaky, golden crust. Every bite is warm, hearty, and perfect for family dinners, especially on chilly evenings.
Ingredients
Filling
2 cups cooked chicken, shredded
1 cup carrots, diced
1 cup frozen peas
½ cup celery, diced
1 small onion, diced
4 tbsp butter
⅓ cup all-purpose flour
2 cups chicken broth
1 cup whole milk
1 tsp garlic powder
1 tsp thyme
Salt and black pepper
Crust
2 refrigerated pie crusts
1 egg, beaten
Instructions
Preheat your oven to 400°F (200°C).
Melt the butter in a large skillet over medium heat. Add the onion, carrots, and celery, cooking until softened. Stir in the flour and cook for one minute.
Slowly whisk in the chicken broth and milk, stirring constantly until the sauce becomes thick and creamy.
Add the shredded chicken, peas, garlic powder, thyme, salt, and pepper. Mix well and remove from the heat.
Place one pie crust into a pie dish. Pour in the creamy chicken filling and spread it evenly.
Cover with the second pie crust, seal the edges, and cut a few small slits in the top to allow steam to escape. Brush the crust with the beaten egg.
Bake for 35–40 minutes, or until the crust is beautifully golden brown.
Allow the pie to cool for 10 minutes before slicing and serving