Classic Chicken Pot Pie: Flaky Crust, Hearty Fill (Print Version)

Classic Chicken Pot Pie with a golden, flaky crust. A comforting meal packed with tender chicken and veggies in a rich, creamy sauce.

# Recipe Info:

Prep Time: 35 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 75 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American Comfort
Dietary: Contains poultry, dairy, gluten

# Ingredients:

→ Base Ingredients

01 - Cooked Chicken: Shredded, about 3 cups
02 - Carrots: Two medium, diced
03 - Celery: Two stalks, diced
04 - Frozen Peas: 1 cup
05 - Yellow Onion: One medium, diced

→ Creamy Filling Boosters

06 - Unsalted Butter: 1/2 cup (1 stick)
07 - All-Purpose Flour: 1/2 cup
08 - Chicken Broth: 2 cups
09 - Whole Milk: 1 cup
10 - Heavy Cream: 1/2 cup

→ Flaky Crust Essentials

11 - Refrigerated Pie Crusts: 2 (one box)

→ Flavor Enhancers

12 - Fresh Thyme: 1 tablespoon, chopped (or 1 teaspoon dried)
13 - Salt & Black Pepper: To taste

# Instructions:

01 - First things first, get your mise en place ready! Dice your carrots, celery, and onion. Shred that cooked chicken. Honestly, this is where I always feel like a real chef, all my ingredients lined up. It saves so much frantic scrambling later. Don't forget to preheat your oven to 400°F (200°C) and grab a 9-inch pie dish. I once forgot to preheat and had to awkwardly wait with a filled pie, not my finest moment, but it still turned out! This step sets the stage for a perfect pot pie.
02 - Melt the butter in a large skillet or Dutch oven over medium heat. Add the diced onions, carrots, and celery. Sauté them for about 5-7 minutes, until they start to soften and smell absolutely divine. You'll know it's ready when the onion turns translucent. Don't rush this part; those softened veggies are key to the flavor of your pot pie. I once tried to speed it up on high heat and ended up with slightly burnt edges—oops! Keep it gentle, friends.
03 - Sprinkle the flour over the sautéed vegetables. Stir constantly for about 1-2 minutes, letting it cook into a thick paste. This is your roux, and it's gonna make your sauce gloriously thick! You'll smell a slightly nutty aroma; that means it's doing its job. Slowly, gradually, whisk in the chicken broth, then the milk, making sure to get rid of any lumps. Keep whisking until the mixture is smooth and starts to thicken. Patience here is a virtue, honestly, for the best filling!
04 - Once the sauce has thickened, stir in the heavy cream, cooked chicken, frozen peas, and fresh thyme. Let it simmer gently for another 5 minutes, allowing all those flavors to meld together. This is where you taste and adjust the seasoning! Add salt and black pepper to your liking. I always go for a generous amount of pepper. The kitchen will start smelling like pure comfort food—that unmistakable aroma of a pot pie in the making. Make sure the peas are just tender, not mushy.
05 - Pour the delicious, creamy chicken filling into your 9-inch pie dish. Now, carefully unroll one of your refrigerated pie crusts and lay it over the filling. Trim any excess crust around the edges, leaving about a half-inch overhang. Crimp the edges with a fork or your fingers to seal it up nicely. I like to cut a few small slits in the top of the crust with a knife—it lets the steam escape and prevents a soggy top, a lesson learned after a few exploded crusts! This step is where your pot pie really comes to life.
06 - Pop that beautiful pot pie into your preheated oven. Bake for 30-45 minutes, or until the crust is deeply golden brown and the filling is bubbly and hot. Keep an eye on it! If the crust starts to brown too quickly, you can loosely tent it with aluminum foil. When it's done, the smell is just intoxicating. Let it rest for 5-10 minutes before serving; it's tempting to dig right in, but that little rest helps the filling set, making for perfect slices. Enjoy your homemade comfort!

# Notes:

01 - Always let your filling cool slightly before adding the top crust; it helps prevent a soggy bottom, a mistake I've made too many times!
02 - Don't be afraid to season generously! Bland pot pie is a sad pot pie. Taste, taste, taste!
03 - If using a homemade crust, make sure it's super cold before baking for maximum flakiness.
04 - For an extra golden, shiny crust, brush the top with an egg wash before baking.

# Equipment Needed:

01 - Large skillet or Dutch oven
02 - 9-inch pie dish
03 - whisk
04 - knife
05 - cutting board
06 - measuring cups and spoons

# Nutrition (Per Serving):

Calories: 450-550
Total Fat: 30-40g
Total Carbohydrate: 35-45g
Protein: 25-35g

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