8. Chicken Pot Pie.

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Classic Chicken Pot Pie Recipe

A warm and comforting dish, chicken pot pie is the perfect blend of flaky pastry and creamy chicken filling. Here’s how you can make this classic dish at home.

Ingredients

For the filling:

  • 2 cups cooked chicken (shredded or diced)
  • 1 cup frozen peas
  • 1 cup diced carrots (pre-cooked or frozen)
  • 1/2 cup diced celery
  • 1/3 cup unsalted butter
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon onion powder (optional)
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon dried thyme or parsley
  • 1 3/4 cups chicken broth
  • 2/3 cup milk

For the crust:

  • 2 sheets of store-bought pie crust or homemade pie crust
  • 1 egg, beaten (for brushing)

Instructions

  1. Preheat Oven
    Preheat your oven to 425°F (220°C).
  2. Prepare the Filling
    • In a large skillet, melt butter over medium heat.
    • Stir in the flour, salt, pepper, garlic powder, onion powder, and thyme until combined into a paste (roux).
    • Gradually whisk in the chicken broth and milk. Cook until the mixture thickens and bubbles.
    • Add the chicken, peas, carrots, and celery. Mix well and remove from heat.
  3. Assemble the Pie
    • Roll out the bottom pie crust and place it in a pie dish. Trim the edges if necessary.
    • Pour the filling into the crust-lined dish.
    • Place the second crust over the filling. Seal the edges and crimp as desired.
    • Cut small slits in the top crust to allow steam to escape.
  4. Brush and Bake
    • Brush the top crust with the beaten egg for a golden finish.
    • Bake for 30–35 minutes or until the crust is golden brown and the filling is bubbling.
  5. Cool and Serve
    Let the pie cool for 5–10 minutes before serving. Enjoy!

Tips

  • Use rotisserie chicken for a quick option.
  • Add diced potatoes or mushrooms for a heartier filling.
  • If using a pre-baked crust, reduce baking time slightly.

Enjoy this delicious homemade chicken pot pie!

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