Description
A comforting and easy Chicken Pot Pie recipe that brings warmth to your kitchen, featuring a creamy filling and flaky crust, perfect for using up leftovers.
Ingredients
Main Ingredients
- 3 cups Cooked chicken, shredded or chopped (Rotisserie chicken can be used.)
- 4-6 tablespoons Butter (For sautéing.)
- 1 medium Onion, diced
- 2 cloves Garlic, minced (Optional but enhances flavor.)
- 1/3 cup Flour (For thickening.)
- 2-2.5 cups Chicken broth
- 1 cup Milk or half and half (For creaminess.)
- 2 cups Frozen mixed veggies (Or your own mix of peas, carrots, corn.)
- to taste Salt and pepper (Adjust according to taste.)
- a pinch Thyme or poultry seasoning (Enhances the pot pie flavor.)
- 1 package Pie crust (Store-bought is fine, or puff pastry, or biscuits.)
- 1 egg Egg wash (Mixed with a splash of water for shine.)
Instructions
Preparation
- Preheat your oven to 400°F.
- In a big skillet or saucepan, melt the butter over medium heat. Add onion and cook for about 3 to 4 minutes until it softens. Add garlic for the last 30 seconds if you’re using it.
- Sprinkle in the flour and stir constantly for about 1 minute.
- Slowly pour in the broth while stirring, then add milk or half and half. Keep stirring until it thickens, usually 3 to 5 minutes.
- Add chicken, veggies, salt, pepper, and thyme. Adjust seasoning to taste.
- Pour the filling into a pie dish. Lay the crust over the top, trim the edges, and cut a few slits for steam to escape.
Baking
- Bake at 400°F for about 25 to 35 minutes until golden brown.
- If the crust is browning too fast, cover it loosely with foil for the last 10 minutes.
- Let sit for 10 minutes before slicing to avoid a messy cut.
Notes
For variations, try a skillet ‘pot pie’ with biscuits or add cheese tortellini for extra filling. This pie can be made ahead and frozen.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: dinner, Main Course
- Cuisine: American, Comfort Food