Classic Chicken Pot Pie

Name: Classic Chicken Pot Pie
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 6-8 servings
Cuisine: Deutsch
Ingredients: 2 tbsp Olive oil; 1 cup Diced yellow onion; 1 cup Diced carrots; 1 cup Diced celery; 1/2 cup Frozen green peas; 1/2 cup Frozen corn; 1/2 cup All-purpose flour; 2 cups Chicken broth; 1 cup Milk (whole or 2%); 2 cups Cooked chicken, shredded or diced; 1 tsp Dried thyme; 1/2 tsp Salt; 1/4 tsp Black pepper; 2 (9-inch) Refrigerated pie crusts; 1 large Egg, beaten (for egg wash)

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Classic Chicken Pot Pie is the ultimate comfort food, especially cherished during the colder months of February. This recipe delivers a rich and savory filling packed with succulent pieces of chicken and a medley of garden vegetables, all simmered in a luscious, herb-infused creamy sauce. Encased in a buttery, flaky pastry crust, each bite is a warm embrace of home-cooked goodness. It's a perfect meal to gather the family around the table.

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Prep Time20 min

Cook Time50 min

Servings6-8 servings

DifficultyMedium

Equipment

Large pot/Dutch oven9-inch pie dishWhisk

Instructions

1
Preheat oven to 400°F (200°C). In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion, carrots, and celery. Sauté for 5-7 minutes, until vegetables are softened.
2
Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste, creating a roux. Gradually whisk in the chicken broth and then the milk, stirring continuously until the sauce thickens and comes to a simmer.
3
Stir in the cooked chicken, frozen peas, frozen corn, dried thyme, salt, and black pepper. Cook for another 2-3 minutes, stirring occasionally, until the mixture is heated through and well combined. Remove from heat.
4
Roll out one pie crust and gently fit it into a 9-inch pie dish. Pour the chicken and vegetable filling into the crust. Place the second pie crust over the filling. Trim any excess dough, leaving about a 1/2-inch overhang.
5
Crimp the edges of the top and bottom crusts together to seal. Cut several small slits in the top crust to allow steam to escape during baking. Brush the top crust with the beaten egg wash for a golden finish.
6
Bake for 35-45 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, loosely cover the edges with aluminum foil. Let the pie cool for at least 10-15 minutes before slicing and serving to allow the filling to set.

Nutrition

Calories520 kcal

Protein28g

Fat28g

Carbohydrates

Frequently Asked Questions

Can I use raw chicken in this recipe?

While you can, it's generally best to use cooked chicken as it helps ensure the chicken is tender and the filling doesn't become watery. If using raw chicken, dice it into small pieces and sauté it in the pot before adding the vegetables, cooking until no longer pink.

What kind of vegetables can I add or substitute?

Feel free to customize! Diced potatoes, mushrooms, green beans, or even spinach (added at the very end to wilt) are great additions. Ensure all vegetables are diced to a similar size for even cooking.

My crust is getting too dark before the filling is bubbly. What should I do?

If your crust is browning too quickly, you can create a foil ring to cover just the edges of the pie crust. This will protect them from over-browning while the center and filling continue to cook through.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.