Chicken Pot Pie: A Cozy Classic
There’s nothing quite like a homemade chicken pot pie. The golden, flaky crust, rich and creamy filling, and hearty bites of chicken and vegetables make this dish the ultimate comfort food.
Ingredients
Filling:
- 1/4 cup butter
- 1/2 onion diced
- 2 cloves garlic minced
- 1/3 cup flour
- 1 1/2 teaspoons dried thyme
- 1/2 teaspoon dried parsley
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 3/4 cups chicken broth
- 1/2 cup milk Use oat milk for dairy-free
- 3 cups shredded chicken rotisserie or slow-cooked
- 1 1/2 cups frozen peas & carrots
Crust:
- 2 deep-dish pie crusts
- 2 sheets of pie dough for the top crust
Instructions
Preheat the Oven
- Preheat your oven to 400°F (200°C).
Sauté the Aromatics
- In a large pan, melt the butter over medium heat. Add the diced onion and minced garlic, sautéing until soft and fragrant. This step builds a strong foundation of flavor for the filling.
Make the Roux
- Whisk in the flour, thyme, parsley, salt, and black pepper. Cook for about a minute, stirring continuously, to remove the raw flour taste. This step ensures a silky, lump-free sauce.
Add the Liquid Ingredients
- Gradually pour in the chicken broth and milk, whisking continuously. Let the mixture simmer for about 10 minutes until it thickens into a creamy sauce. If it’s too thick, add a splash more broth or milk.
Add the Chicken and Vegetables
- Stir in the shredded chicken and frozen peas & carrots. Let the filling simmer for another 5 minutes. The flavors meld together beautifully, creating that signature pot pie taste.
Assemble the Pot Pie
- Pour the filling into a deep-dish pie crust. Place the pie dough on top, sealing the edges by crimping them with your fingers or a fork. Cut a few small slits in the top to allow steam to escape while baking.
Bake Until Golden Brown
- Bake for 40-45 minutes or until the crust is golden brown. If the edges start to brown too quickly, cover them with a foil shield to prevent burning.
Let It Cool
- Once baked, let the pot pie cool for at least 10 minutes before slicing and serving. This allows the filling to set, making it easier to cut into perfect slices.
Notes
- Use a store-bought pie crust for convenience, or make your own if you have extra time. A homemade crust adds an extra layer of flakiness and buttery flavor!
- Make it ahead: You can assemble the pot pie in advance and refrigerate it until ready to bake. If freezing, wrap the assembled, unbaked pie tightly in plastic wrap and aluminum foil. When ready to eat, bake straight from frozen at 375°F for about 50-60 minutes.
- Customize the filling: Swap out the peas and carrots for corn, green beans, or mushrooms. You can also add diced potatoes for extra heartiness.
- Use dairy-free alternatives: If you're avoiding dairy, swap the butter for plant-based butter and use oat or almond milk in place of regular milk.