Classic Chicken Pot Pie Recipe: Hearty Winter Comfort (Print Version)

Classic Chicken Pot Pie Recipe delivers a warm hug on a plate. Flaky crust, creamy filling, tender chicken. This pot pie recipe is pure homemade comfort.

# Recipe Info:

Prep Time: 25 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 65 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Contains Dairy, Contains Gluten

# Ingredients:

→ For the Creamy Filling

01 - 2 cups cooked chicken, shredded or diced (rotisserie chicken works great!)
02 - 1/2 cup unsalted butter
03 - 1 large yellow onion, finely diced
04 - 2 carrots, peeled and finely diced
05 - 2 celery stalks, finely diced
06 - 1/2 cup all-purpose flour
07 - 2 cups low-sodium chicken broth
08 - 1 cup whole milk
09 - 1 cup frozen peas
10 - 1 cup frozen corn

→ Flavor Boosters

11 - 1 tbsp fresh thyme, chopped
12 - 1 tsp fresh rosemary, chopped
13 - 1 tsp salt, or to taste
14 - 1/2 tsp black pepper, or to taste

→ The Flaky Crust

15 - 2 store-bought pie crusts (or homemade, if you're feeling ambitious)
16 - 1 large egg, beaten (for egg wash, optional)

→ Optional Extras

17 - A splash of dry sherry or white wine (for extra depth)
18 - A pinch of nutmeg (enhances creaminess)

# Instructions:

01 - First things first, get all your chopping done. Dice those onions, carrots, and celery nice and small. You want them to soften up beautifully in the filling. Shred your cooked chicken, too. I always do this while my butter is melting, it's just efficient, you know? It helps keep things moving so you don't feel overwhelmed, especially when making a classic chicken pot pie recipe.
02 - Melt a couple of tablespoons of butter in a large pot or Dutch oven over medium heat. Toss in your diced onion, carrots, and celery. Cook them down until they're tender, about 5-7 minutes. You'll start to smell that amazing savory aroma filling your kitchen—that's when you know you're on the right track! Don't rush this step; it builds the base flavor for your pot pie recipe.
03 - Sprinkle the flour over the softened vegetables and stir constantly for about 1-2 minutes. This is crucial for cooking out that raw flour taste. It'll look a little pasty, but that's what we want! This roux is what's going to thicken our sauce, giving us that luxurious, creamy classic chicken pot pie filling. My first time, I didn't cook it enough, and the sauce tasted... floury. Oops!
04 - Gradually whisk in the chicken broth and then the whole milk. Keep whisking until the mixture is smooth and starts to thicken. Bring it to a gentle simmer. Add your fresh thyme and rosemary, salt, and pepper. Taste it! This is where you adjust; I often add a little more salt than I think because the crust will balance it out. This is the heart of your classic chicken pot pie recipe, so make it sing!
05 - Once the sauce is thick and bubbly, stir in your shredded cooked chicken, and the frozen peas and corn. Give it a good mix to combine everything. Let it simmer gently for another 2-3 minutes, just to warm through the frozen veggies. The filling should be rich and hearty, smelling incredible. This step always makes my kitchen smell like pure comfort, ready for a delicious pot pie.
06 - Pour the warm filling into your pie dish. Top with the second pie crust, crimping the edges to seal. Cut a few slits in the top for steam to escape. Brush with an egg wash if you want that extra golden sheen—totally optional, but it makes it look so pretty! Bake in a preheated oven until the crust is golden brown and the filling is bubbly. The sight of that golden crust is just so satisfying!

# Notes:

01 - Don't skimp on chilling the pie crust; it makes all the difference for flakiness, trust me.
02 - Leftovers are fantastic for lunch; just reheat gently in the oven to keep the crust crisp.
03 - No fresh herbs? Dried thyme works, but use about a third of the amount for this pot pie recipe.
04 - A sprinkle of fresh parsley before serving just brightens up the whole dish, visually and taste-wise.

# Equipment Needed:

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

# Nutrition (Per Serving):

Calories: 450-550
Total Fat: 25-35g
Total Carbohydrate: 40-50g
Protein: 25-30g

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