Description
A straightforward recipe for a classic chicken pot pie with a flaky crust.
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 cup chopped carrots
- 1 cup frozen peas
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 2 cups chicken broth
- 1/2 cup heavy cream
- 2 refrigerated pie crusts
Instructions
- Preheat your oven to 425 degrees Fahrenheit.
- Melt the butter in a large saucepan over medium heat.
- Add the onion, carrots, and celery. Cook until soft, about 5 minutes.
- Stir in the flour, salt, pepper, and thyme. Cook for 1 minute, stirring constantly.
- Gradually whisk in the chicken broth until smooth. Bring to a simmer and cook until thickened, about 5 minutes.
- Stir in the heavy cream and shredded chicken. Remove from heat.
- Place one pie crust in the bottom of a 9-inch pie dish. Pour the filling into the crust.
- Top with the second pie crust. Crimp the edges to seal and cut several slits in the top crust for steam release.
- Bake for 30 to 35 minutes, or until the crust is golden brown and the filling is bubbly.
- Let the pie cool for 10 minutes before serving.
Notes
- You can use store-bought rotisserie chicken for faster preparation.
- If the crust browns too quickly, loosely cover the edges with aluminum foil during the last 15 minutes of baking.
- Prep Time: 20 min
- Cook Time: 35 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 4
- Sodium: 550
- Fat: 28
- Saturated Fat: 15
- Unsaturated Fat: 13
- Trans Fat: 1
- Carbohydrates: 25
- Fiber: 2
- Protein: 24
- Cholesterol: 90
Keywords: chicken pot pie, comfort food, savory pie, chicken dinner, easy pie