Classic Chicken Pot Pie

There's something undeniably comforting about a homemade chicken pot pie. The flaky crust, the rich and creamy filling, and the inviting aroma wafting through the kitchen can transport you to cherished childhood memories of family dinners. I vividly remember the first time I baked a chicken pot pie on a chilly autumn evening, inspired by my grandmother's traditional recipe. The kitchen was filled with laughter and warmth as we gathered around the table, eagerly anticipating each slice of this heartwarming dish. Today, I want to share my version of this timeless favorite, a Savory Chicken Pot Pie Delight that is sure to become a beloved addition to your family's meal rotation.

Transport yourself back to childhood with a homemade chicken pot pie that’s sure to warm your heart and satisfy your taste buds. This Savory Chicken Pot Pie Delight features a flaky crust filled with tender chicken, vibrant veggies, and a silky cream sauce. Perfect for family dinners or cozy weeknights, this classic recipe is easy to customize and perfect for any occasion. Bring comfort and joy to your table with this heartwarming dish that creates lasting memories.

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Ingredients

For the filling:

2 cups cooked chicken, shredded or diced

1 cup frozen peas and carrots mix

1 cup diced potatoes (optional, for extra heartiness)

1/2 cup diced onion

1/2 cup diced celery

1/2 cup diced potatoes

3 cups chicken broth

1 cup heavy cream

1/4 cup all-purpose flour

3 tablespoons butter

1 teaspoon dried thyme

1 teaspoon garlic powder

Salt and pepper to taste

For the crust:

2 refrigerated pie crusts (or homemade)

1 egg (for egg wash)

1 tablespoon milk (for egg wash)

Instructions

Preheat the Oven:

Preheat your oven to 425°F (220°C).

Cook the Vegetables:

In a large skillet, melt the butter over medium heat. Add the diced onion, celery, and potatoes, cooking until softened, about 5-7 minutes.

Make the Roux:

Sprinkle the flour over the cooked vegetables in the skillet. Stir and cook for 1-2 minutes until the flour is lightly toasted.

Add the Broth and Cream:

Gradually whisk in the chicken broth, followed by the heavy cream, stirring continuously to prevent lumps. Bring the mixture to a gentle boil, then reduce heat and simmer for 5-10 minutes until it thickens.

Combine Ingredients:

Stir in the shredded chicken and frozen peas and carrots into the creamy mixture. Add thyme, garlic powder, salt, and pepper to taste. Mix well and remove from heat.

Prepare the Pie Crust:

Roll out one pie crust and fit it into a 9-inch pie dish. Pour the chicken mixture into the prepared crust.

Top with Second Crust:

Place the second pie crust over the filling. Trim and crimp the edges to seal the pie. Cut slits in the top crust to allow steam to escape.

Brush with Egg Wash:

In a small bowl, whisk together the egg and milk. Brush this mixture over the top crust for a golden finish.

Bake the Pie:

Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.

Cool and Serve:

Let the pot pie cool for about 10-15 minutes before serving. Enjoy your delectable chicken pot pie!

Prep Time, Total Time, Servings: 20 minutes | 1 hour | 6 servings