Description
A cozy and hearty chicken pot pie featuring a creamy filling and a flaky crust, perfect for cold weather and family dinners.
Ingredients
Filling Ingredients
- 2 cups cooked chicken, shredded (Use rotisserie or leftover roasted chicken)
- 1 cup peas (Frozen peas work well)
- 1 cup carrots, chopped (Fresh or frozen)
- 1 cup corn, frozen
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/3 cup butter
- 1/3 cup flour (All-purpose flour for thickening)
- 2 cups chicken broth
- 1 cup milk or cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1/4 teaspoon paprika (Optional)
- 1 quantity pie crust, store-bought or homemade (Use a top and bottom crust)
Instructions
Preparation of Filling
- In a large pan, melt butter over medium heat.
- Add chopped onion and cook until soft.
- Add garlic and cook for an additional 30 seconds.
- Sprinkle flour over the mixture and stir to form a thick paste.
- Slowly pour in the chicken broth while stirring to smooth it out.
- Add milk or cream and allow it to thicken gently.
- Stir in the vegetables and shredded chicken, let simmer for a few minutes.
- Taste and adjust seasoning with salt, pepper, and thyme as needed.
Assembling the Pie
- Preheat the oven to 425°F (220°C).
- Roll out the bottom crust and fit it into a pie dish.
- Pour in the prepared filling and spread it evenly.
- Cover with the top crust, sealing the edges, and cut slits for steam.
- Brush the top crust with beaten egg for a shiny finish.
Baking
- Place the pie on a baking sheet to catch any drips.
- Bake at 425°F (220°C) for 15 minutes.
- Reduce temperature to 375°F (190°C) and bake for another 25-35 minutes until golden.
- Let the pie rest for 10-15 minutes before serving.
Notes
Feel free to customize with different vegetables or proteins. Make ahead by prepping the filling up to 2 days in advance, or freeze unbaked pie for later use.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dinner, Main Course
- Cuisine: American