Save A rich, creamy chicken pot pie with tender chicken, savory vegetables, and a golden, flaky crust irresistibly comforting and sure to win hearts.
I first served this dish to my family on a chilly evening and it quickly became a household favorite thanks to its comforting flavors and flaky crust.
Ingredients
- Chicken: 2 large boneless skinless chicken breasts (about 500 g / 1 lb) cooked and diced
- Vegetables: 1 cup carrots peeled and diced 1 cup frozen peas 1 cup celery diced 1 small onion finely chopped 2 cloves garlic minced
- Creamy Sauce: 4 tbsp unsalted butter 1/4 cup all purpose flour 2 cups chicken broth 1 cup heavy cream 1/2 tsp dried thyme 1/2 tsp dried oregano 1/2 tsp crushed red pepper flakes (optional for heat) Salt and black pepper to taste
- Crust: 1 package (about 400 g / 14 oz) refrigerated pie crusts (2 crusts) or homemade equivalent
- Finishing: 1 egg beaten (for egg wash)
Instructions
- Preheat Oven:
- Preheat oven to 400°F (200°C)
- Sauté Vegetables:
- In a large skillet over medium heat melt butter Add onion carrots and celery Sauté for 56 minutes until softened
- Add Garlic:
- Add garlic and cook for 1 minute until fragrant
- Make Roux:
- Sprinkle flour over vegetables and stir for 12 minutes to form a roux
- Add Liquids:
- Gradually whisk in chicken broth and heavy cream Simmer stirring constantly until thickened (about 45 minutes)
- Combine Ingredients:
- Add cooked chicken peas thyme oregano and red pepper flakes (if using) Season generously with salt and black pepper Stir to combine then remove from heat
- Prepare Crust:
- Roll out one pie crust and fit into a 9 inch (23 cm) pie dish Trim edges if needed
- Fill Crust:
- Spoon the hot chicken filling into the crust
- Cover Pie:
- Cover with the second pie crust Trim and crimp the edges to seal Cut a few small slits in the top for steam to escape
- Egg Wash:
- Brush the top with beaten egg for a golden finish
- Bake:
- Bake for 3540 minutes or until the crust is golden brown and filling is bubbling
- Rest:
- Let rest for 10 minutes before slicing and serving
Save My family gathers around this pot pie on cold nights sharing stories and enjoying the comfort of homemade food.
Notes
Serve with a crisp green salad or roasted vegetables For a lighter version use milk instead of cream
Required Tools
Large skillet Whisk 9 inch (23 cm) pie dish Rolling pin (if using homemade crust) Pastry brush Knife
Allergen Information
Contains Wheat (flour crust) Milk (butter cream) Egg May contain Soy (store bought crusts) Always check ingredient labels for hidden allergens
Save This pot pie is perfect for meal prepping and makes great leftovers the next day.
Kitchen Guide
- → What type of chicken works best?
Cooked, boneless skinless chicken breasts diced into bite-sized pieces provide tender texture and absorb flavors well.
- → Can I use fresh vegetables instead of frozen?
Yes, fresh peas or other vegetables can be used; adjust cooking time slightly to ensure they are tender.
- → How do I achieve a flaky crust?
Use chilled pie crusts and handle them gently when rolling to maintain layers for flakiness.
- → What herbs enhance the flavor?
Dried thyme and oregano add aromatic depth, complementing the creamy sauce and chicken.
- → Is there a way to make it spicier?
Adding crushed red pepper flakes to the filling offers a subtle heat without overpowering the dish.
- → Can I prepare this ahead of time?
Yes, assemble the filling and crust in advance and refrigerate before baking to save time.