Chicken Pot Pie
A creamy chicken and vegetable filling under a flaky golden crust. Looks impressive but is simpler than you'd think.
Servings: 6 servings
Calories: 380kcal
Ingredients
Filling
- 2 cups cooked chicken shredded or diced
- 2 tbsp butter
- 1 small onion diced
- 2 carrots peeled and diced
- 2 celery stalks diced
- 3 garlic cloves minced
- 1/3 cup all-purpose flour
- 1.5 cups chicken broth
- 1/2 cup whole milk or heavy cream
- 1/2 cup frozen peas
- 1 tsp dried thyme
- salt and pepper to taste
Crust
- 1 refrigerated pie crust or homemade
- 1 egg beaten with 1 tbsp water for egg wash
Instructions
- Preheat oven to 400°F. Melt butter in a large skillet over medium heat. Cook onion, carrots, and celery for 5 to 7 minutes until softened. Add garlic and cook another minute.
- Sprinkle flour over the vegetables and stir for 2 minutes. Gradually add broth and milk, stirring constantly. The mixture will thicken into a creamy sauce.
- Add chicken, peas, thyme, salt, and pepper. Stir and transfer to a deep pie dish or oven-safe skillet.
- Lay pie crust over the top, crimping edges and cutting a few slits for steam. Brush with egg wash.
- Bake 25 to 30 minutes until the crust is golden brown and filling is bubbling. Let cool 5 to 10 minutes before serving.
Notes
Use rotisserie chicken, frozen peas, and store-bought pie crust for a shortcut version. It's molten lava inside when it first comes out — let it cool a bit.
Nutrition
Calories: 380kcal | Carbohydrates: 30g | Protein: 22g | Fat: 18g | Sodium: 650mg | Fiber: 3g