Creamy chicken pot pie is the ultimate comfort food, perfect for a cozy night in. This classic dish combines tender chunks of chicken with a creamy, savory sauce filled with vegetables, all encased in a buttery, flaky pie crust. The filling, rich with the flavors of chicken broth, herbs, and a touch of cream, creates a mouthwatering contrast to the golden crust. Whether you¡¯re enjoying it fresh out of the oven or reheated the next day, this chicken pot pie is sure to be a hit with the whole family.
INGREDIENTS:
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For the Filling
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3 cups cooked chicken, shredded or diced
1 cup sliced carrots
1 cup frozen peas
1 cup diced potatoes
1 cup sliced celery
1 small onion, finely chopped
4 tablespoons butter
1/3 cup all-purpose flour
2 cups chicken broth
1 cup milk or heavy cream
1 teaspoon dried thyme
1 teaspoon dried parsley
Salt and pepper to taste
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For the Crust
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2 pre-made pie crusts (or homemade pie dough if you prefer)
1 egg, beaten (for egg wash)
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INSTRUCTIONS:
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1. Preheat the oven to 425¡ãF (220¡ãC).
2. Cook the vegetables
In a large skillet, melt the butter over medium heat. Add the onion, carrot, celery and potato, and cook until the vegetables are tender, about 10 minutes.
3. Make the sauce
Sprinkle the flour over the vegetables and stir until it¡¯s fully absorbed. Gradually pour in the chicken broth while stirring, followed by the milk. Continue to cook, stirring constantly, until the sauce thickens.
4. Add the chicken and seasonings
Stir in the cooked chicken, peas, thyme, parsley, salt, and pepper. Let the mixture simmer for another 5 minutes. Remove from heat and set aside.
5. Prepare the crust
Roll out one pie crust, and line a 9-inch pie pan with it. Pour the filling in the crust. Roll out the second crust, and cover the pie, trimming any excess dough and sealing the edges with a fork or by crimping them.
6. Add egg wash
Brush the top crust with the beaten egg for a golden finish. Cut a few slits in the crust to allow steam to escape.
7. Bake
Place the pie on a baking sheet to catch any spills. Bake in the preheated oven for 30 to 35 minutes or until the crust is golden brown.
8. Cool, and serve
Let the pie cool for about 5 minutes before serving.
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Enjoy your homemade creamy chicken pot pie with a side salad or roasted vegetables for a complete, comforting meal!
