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Classic Chicken Pot Pie

Two slices of golden-brown chicken pot pie on a blue and white plate, showing creamy filling with chicken and vegetables.
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A comforting and creamy chicken pot pie with a flaky crust, perfect for a cold weather meal.

Ingredients

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  • 2 tablespoons butter
  • 1 cup chopped yellow onion
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • 2 cups chicken broth
  • 1 cup milk
  • 3 cups cooked chicken, shredded or cubed
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 package refrigerated pie crusts (2 crusts)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Melt butter in a large skillet over medium heat. Add onion, carrots, and celery. Cook until softened, about 5-7 minutes.
  3. Sprinkle flour, salt, pepper, thyme, and rosemary over the vegetables. Stir and cook for 1 minute.
  4. Gradually whisk in chicken broth and milk until smooth. Bring to a simmer, stirring constantly, until thickened.
  5. Stir in cooked chicken, peas, and corn. Remove from heat.
  6. Pour the chicken mixture into one pie crust.
  7. Place the second pie crust over the filling. Crimp the edges to seal. Cut several slits in the top crust to allow steam to escape.
  8. Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
  9. Let stand for 10 minutes before serving.

Notes

  • For a shortcut, use a rotisserie chicken.
  • You can assemble this pot pie ahead of time and freeze it. Bake directly from frozen, adding an additional 15-20 minutes to the baking time.
  • For individual pot pies, use ramekins and adjust baking time accordingly.

Nutrition

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