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Classic Chicken Pot Pie

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A comforting and family-friendly chicken pot pie with a flaky double crust and creamy filling.

Ingredients

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  • 1 double pie crust
  • 2 cups cooked chicken, diced
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 cup peas
  • 1/2 cup butter
  • 1/2 cup onion, diced
  • 1/3 cup all-purpose flour
  • 1 3/4 cups chicken broth
  • 1/2 cup milk
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a medium saucepan over medium heat, melt 1/2 cup butter. Add the diced onion, carrots, and celery and sauté until softened, about 5–7 minutes.
  3. Sprinkle in 1/3 cup all-purpose flour and stir constantly for about 1 minute to cook out the raw flour flavor and form a roux.
  4. Gradually whisk in 1 3/4 cups chicken broth and 1/2 cup milk. Cook until the sauce becomes thick and smooth.
  5. Remove the pan from heat, stir in 2 cups diced cooked chicken and 1 cup peas. Season with salt and pepper to taste.
  6. Pour the hot filling into the prepared bottom crust. Cover with the second crust, crimp the edges, and cut slits in the top for steam to escape.
  7. Bake for 30–35 minutes, until the crust is golden brown and the filling bubbles at the vents.
  8. Let the pie rest for 5–10 minutes before slicing.

Notes

Use rotisserie chicken for quick prep. Consider adding fresh herbs for extra flavor.

Nutrition

Find it online: https://www.topchoicerecipes.com/classic-chicken-pot-pie/