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Easy Chicken Pot Pie Recipe

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4.4 from 85 reviews

This easy chicken pot pie recipe features a creamy, savory filling loaded with tender chicken, vegetables, and aromatic herbs, all enveloped in a flaky, golden pie crust. Perfect for a comforting family meal, this classic dish combines rich buttery flavors and hearty ingredients baked to perfection.

  • Total Time: 1 hour 20 minutes
  • Yield: 8 servings

Ingredients

Filling Ingredients

  • ½ cup (1 stick) salted butter
  • 1 cup chopped yellow onion
  • 1 cup diced carrots
  • ½ cup diced celery
  • 3 garlic cloves, minced
  • ½ cup all purpose flour
  • 1½ teaspoons kosher salt
  • ½ teaspoon freshly cracked black pepper
  • ½ teaspoon celery seed
  • 1 teaspoon fresh thyme leaves
  • 1 cup whole milk
  • 2 cups chicken stock
  • 2 cups frozen peas
  • 3 cups shredded chicken

Pie Crust and Finishing

  • 1 package frozen pie crusts (2 crusts), thawed
  • 1 large egg, beaten

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (204°C) and position the rack in the center to ensure even baking.
  2. Cook the Vegetables: In a large skillet over medium heat, melt the butter. Add the chopped onion, carrots, and celery. Cook while stirring until the onion becomes tender and translucent, about 5 minutes. Then add the minced garlic and cook until fragrant, about 1 more minute. Stir in the flour, kosher salt, black pepper, celery seed, and fresh thyme leaves to form a thick paste, cooking for about 2 minutes.
  3. Simmer the Sauce: Gradually whisk in the whole milk, making sure it is fully incorporated before slowly adding the chicken stock. Continue stirring as the mixture simmers and thickens, approximately 3 minutes. Once thickened, stir in the frozen peas and shredded chicken until well combined. Remove the skillet from heat.
  4. Assemble the Pie: Line a 9-inch pie pan with one thawed pie crust. Spoon the chicken and vegetable filling into the crust, mounding it slightly in the center. Brush the edges of the crust with some of the beaten egg, then cover with the second pie crust. Press the edges of both crusts together and crimp with a fork to seal. Cut two 2-inch slits in the top crust to allow steam to escape. Brush the top crust evenly with the remaining beaten egg for a golden finish.
  5. Bake: Place the pie pan on a rimmed baking sheet to catch any drips and bake in the preheated oven for 45 to 50 minutes. Bake until the crust is lightly browned and the filling bubbles through the slits. Once done, cool the pie on a wire rack for 10 to 15 minutes before serving to allow the filling to set.

Notes

  • You can substitute leftover or rotisserie chicken to save time.
  • Make sure to thaw the pie crusts completely before assembling to prevent cracking.
  • Letting the pie cool slightly helps the filling thicken for easier slicing.
  • For a richer filling, substitute half-and-half or cream for the whole milk.
  • Optionally, add herbs like rosemary or parsley for extra flavor variations.
  • Author: ELLA
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://ellarecipe.com/easy-chicken-pot-pie-recipe/