Homestyle Chicken Pot Pie

Name: Homestyle Chicken Pot Pie
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 6 servings
Cuisine: Deutsch
Ingredients: 2 tbsp Unsalted butter; 1 large Yellow onion, chopped; 2 stalks Celery, chopped; 2 medium Carrots, peeled and diced; 0.5 cup Frozen peas; 0.5 cup Frozen corn; 2 tbsp All-purpose flour; 1.5 cups Chicken broth; 0.5 cup Milk (whole or 2%); 2 cups Cooked chicken, shredded or diced; 1 tsp Dried thyme; 0.5 tsp Salt, or to taste; 0.25 tsp Black pepper, or to taste; 1 (14.1 oz) package Refrigerated pie crusts (2 crusts); 1 large Egg, beaten (for egg wash)

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This Homestyle Chicken Pot Pie is the epitome of comfort food, making it an ideal meal for a cold February night. It starts with tender pieces of cooked chicken, combined with a medley of classic vegetables like carrots, peas, and potatoes, all enveloped in a rich and savory cream sauce. This delicious filling is then crowned with a golden, flaky pie crust and baked to perfection. Each spoonful delivers a warm, satisfying embrace, making it a beloved family favorite that brings warmth and coziness to any table.

speichern

Prep Time25 min

Cook Time40 min

Servings6 servings

DifficultyMedium

Equipment

Large skillet or Dutch oven9-inch pie plateBaking sheetWhisk

Instructions

1
Preheat oven to 400°F (200°C). In a large skillet or Dutch oven, melt butter over medium heat. Add chopped onion, celery, and carrots. Cook for 5-7 minutes, until vegetables begin to soften.
2
Stir in flour and cook for 1 minute, stirring constantly, to create a roux. Gradually whisk in chicken broth and milk, stirring until the mixture thickens and smooths. Bring to a gentle simmer.
3
Add shredded cooked chicken, frozen peas, frozen corn, dried thyme, salt, and black pepper. Stir well to combine. Remove from heat.
4
Unroll one pie crust and gently press it into a 9-inch pie plate. Pour the chicken and vegetable filling into the crust. Top with the second pie crust, crimping the edges to seal. Cut several slits in the top crust to allow steam to escape.
5
Brush the top of the pie crust with the beaten egg wash for a golden finish. Place the pie plate on a baking sheet (to catch any potential drips).
6
Bake for 30-40 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 stand for 10-15 minutes before serving to allow the filling to set.

Nutrition

Calories480 kcal

Protein28g

Fat25g

Carbohydrates

Frequently Asked Questions

Can I use leftover roasted chicken for this recipe?

Yes, leftover roasted or rotisserie chicken is perfect for this pot pie, making the prep even quicker. Just shred or dice about 2 cups of cooked chicken.

Can I use puff pastry instead of pie crust?

Absolutely! Puff pastry works wonderfully for the top crust and will create an even flakier result. Just ensure it's thawed according to package instructions before using.

How can I make this pot pie vegetarian?

To make it vegetarian, omit the chicken and use vegetable broth instead of chicken broth. You can increase the amount of vegetables, or add plant-based protein like cooked lentils or chickpeas, or even diced firm tofu, to the filling.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.