Creamy Chicken Pot Pie

Name: Creamy Chicken Pot Pie
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6-8 servings
Cuisine: Deutsch
Ingredients: 2 tbsp Unsalted butter; 1 medium Yellow onion, chopped; 2 stalks Celery, diced; 3 cloves Garlic, minced; 1/3 cup All-purpose flour; 1.5 cups Chicken broth; 1 cup Milk (whole or 2%); 1.5 cups Cooked chicken, shredded or diced; 1 cup Frozen mixed vegetables (peas, carrots, corn, green beans); 1 tsp Dried thyme; 1/2 tsp Dried rosemary (crushed); Salt and black pepper To taste; 2 (9-inch) Refrigerated pie crusts; 1 large Egg, beaten (for egg wash, optional)

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This Creamy Chicken Pot Pie is the quintessential comforting dish, perfect for a cozy March evening. It features succulent pieces of chicken and a colorful medley of peas, carrots, corn, and green beans, enveloped in a savory, creamy gravy. Encased in a buttery, flaky pie crust, this pot pie is a satisfying and complete meal that's sure to bring warmth and joy to your table.

speichern

Prep Time20 min

Cook Time45 min

Servings6-8 servings

DifficultyMedium

Equipment

9-inch pie dishLarge pot or Dutch ovenWhisk

Instructions

1
Preheat oven to 400°F (200°C). In a large pot or Dutch oven, melt butter over medium heat. Add chopped onion and diced celery, cook until softened, about 5-7 minutes. Stir in minced garlic and cook for another minute until fragrant.
2
Stir in the flour and cook for 1-2 minutes, creating a roux. Gradually whisk in the chicken broth and milk, stirring constantly to prevent lumps, until the mixture thickens and comes to a simmer. Cook for 2-3 minutes until the sauce is smooth and creamy.
3
Remove from heat and stir in the cooked chicken, frozen mixed vegetables, dried thyme, and dried rosemary. Season generously with salt and black pepper to taste. The filling should be well-seasoned.
4
Roll out one pie crust and gently place 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 excess dough, leaving about a 1/2-inch overhang. Crimp the edges to seal, then cut a few slits in the top crust to allow steam to escape. (Optional: Brush the top crust with beaten egg wash for a golden sheen).
5
Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, you can cover the edges loosely with foil. Let the pot pie rest for 10-15 minutes before slicing and serving to allow the filling to set.

Nutrition

Calories620 kcal

Protein35g

Fat38g

Carbohydrates

Frequently Asked Questions

Can I use homemade pie crust?

Absolutely! Homemade pie crust will elevate the flavor and texture of the pot pie even further. Just ensure it's a double-crust recipe.

What kind of cooked chicken works best?

Leftover rotisserie chicken is perfect for this recipe, offering great flavor and convenience. You can also boil or bake chicken breasts/thighs specifically for this dish.

Can I freeze chicken pot pie?

Yes, you can freeze an unbaked pot pie for up to 3 months. Thaw in the refrigerator overnight before baking, or bake from frozen (add extra baking time and cover edges with foil to prevent over-browning).

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.