Description
Hearty chicken pot pie brings comfort straight from grandma’s kitchen, blending tender chicken, creamy sauce, and flaky pastry into one soul-warming meal. Creamy filling nestled beneath golden crust promises deliciousness you’ll savor with each delightful bite.
Ingredients
Scale
- 2 (475 ml/16 fl oz) prepared pie crust (store-bought or homemade), top and bottom
- 2 (480 g/16 oz) cups cooked chicken, shredded or cubed
- 1 ¾ (414 ml/14 fl oz) cups chicken broth
- ⅔ (160 ml/5.4 fl oz) cup milk
- 2 (30 g/1 oz) tbsps butter
- ⅓ (40 g/1.4 oz) cup all-purpose flour
- 1 (250 ml/8.4 fl oz) cup frozen peas
- 1 (small) onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 (whole) egg, beaten (for egg wash)
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp dried thyme
- ½ tsp dried parsley
Instructions
- Prep Skillet Mixture: Melt butter in a large skillet over medium heat. Sauté onion, garlic, carrots, and celery until vegetables become tender and translucent, releasing their aromatic flavors.
- Create Roux Foundation: Sprinkle flour into the vegetable mixture, stirring continuously to develop a smooth, golden base that will thicken the filling and provide a rich texture.
- Develop Creamy Filling: Gradually pour chicken broth and milk into the skillet, whisking consistently to prevent lumps and create a velvety sauce. Allow the mixture to simmer and gradually thicken.
- Incorporate Protein and Seasonings: Fold in salt, pepper, thyme, parsley, cooked chicken, and peas, blending all ingredients until evenly distributed and heated through. Remove from heat to cool slightly.
- Assemble Pie Crust: Carefully drape the bottom pie crust into a 9-inch pie dish, ensuring complete coverage. Pour the prepared chicken mixture evenly across the crust.
- Finalize and Decorate: Position the top crust over the filling, crimping and sealing edges decoratively. Cut strategic venting slits to allow steam escape. Brush the entire surface with beaten egg for a golden, glossy finish.
- Bake and Rest: Place the pie in a preheated 400F (200C) oven, baking until the crust transforms into a rich, amber-brown color. Allow the pie to rest for 10 minutes before serving, enabling the filling to set and flavors to meld.
Notes
- Stir flour continuously for exactly one minute to prevent burning and ensure a smooth, lump-free sauce base that thickens evenly.
- Dice vegetables uniformly to guarantee consistent cooking and prevent uneven texture in the filling.
- Egg wash provides a gorgeous golden-brown color and adds a subtle shine to the pie crust, creating a professional bakery-style appearance.
- Prepare the filling a day in advance and refrigerate to develop deeper flavors, allowing ingredients to meld together perfectly.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 85mg