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Easy Chicken Pot Pie Recipe

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3.9 from 6 reviews

  • Author: Lea
  • Total Time: 1 hour 20 minutes
  • Yield: 8 servings

Description

This Easy Chicken Pot Pie recipe is a comforting classic featuring a flaky golden crust filled with tender chicken, savory vegetables, and a creamy, flavorful sauce. Perfect for a family dinner, it combines sautéed onions, carrots, celery, peas, and shredded chicken in a herbed creamy filling, all encased in a buttery double pie crust. The pie is baked until beautifully browned and bubbling, offering a hearty and satisfying meal that's both simple to prepare and delicious.

Ingredients

Filling Ingredients

  • ½ cup (1 stick) salted butter
  • 1 cup chopped yellow onion
  • 1 cup diced carrots
  • ½ cup diced celery
  • 3 garlic cloves, minced
  • ½ cup all purpose flour
  • 1½ teaspoons kosher salt
  • ½ teaspoon freshly cracked black pepper
  • ½ teaspoon celery seed
  • 1 teaspoon fresh thyme leaves
  • 1 cup whole milk
  • 2 cups chicken stock
  • 2 cups frozen peas
  • 3 cups shredded chicken

Pie Crust and Finish

  • 1 package frozen pie crusts (2 crusts), thawed
  • 1 large egg, beaten

Instructions

  1. Preheat the oven: Set your oven to 400°F (200°C) and place a rack in the center position to ensure even baking of the pot pie.
  2. Cook the vegetables: In a large skillet over medium heat, melt the butter. Add the chopped onion, carrots, and celery. Cook this mixture while stirring frequently until the onions become tender and translucent, about 5 minutes.
  3. Add garlic and seasonings: Stir in the minced garlic and cook for an additional minute until fragrant. Then add the flour, kosher salt, freshly cracked black pepper, celery seed, and fresh thyme leaves. Keep stirring and cooking the mixture until it forms a thick paste, approximately 2 minutes.
  4. Simmer the sauce: Slowly pour in the whole milk, stirring continuously to fully incorporate it into the flour mixture. Once smooth, gradually stir in the chicken stock. Continue to stir and simmer the sauce until it thickens, about 3 minutes.
  5. Add peas and chicken: Remove the skillet from heat and fold in the frozen peas and shredded chicken, combining everything evenly to create the filling.
  6. Assemble the pot pie: Line a 9-inch pie pan with one of the thawed pie crusts. Spoon the filling into the crust, mounding it slightly in the center. Brush the edge of the crust with beaten egg. Cover with the second pie crust and crimp the edges together tightly using a fork to seal the pie. Cut two 2-inch slits in the top crust to allow steam to escape. Brush the entire top crust with the remaining beaten egg for a glossy finish.
  7. Bake the pie: Place the assembled pie on a rimmed baking sheet to catch any leaks, then bake in the preheated oven for 45 to 50 minutes until the crust is lightly browned and the filling is bubbling through the slits.
  8. Cool and serve: Allow the pot pie to cool on a wire rack for 10 to 15 minutes before slicing and serving to let the filling set slightly and prevent burning.

Notes

  • You can substitute cooked leftover chicken or rotisserie chicken to save time.
  • For a crispier crust, brush the top with egg wash just before baking and consider baking on a lower oven rack first, then moving to center if needed.
  • Frozen peas add sweetness and color but can be swapped for fresh peas if available.
  • The two slits cut in the top crust are essential to allow steam ventilation, preventing the crust from becoming soggy.
  • Make sure the filling is not too hot when assembling to avoid melting or soggy crust.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesbylea.com/easy-chicken-pot-pie-recipe/