There’s nothing quite like a warm slice of chicken pot pie to bring a sense of comfort and nostalgia. This classic dish combines a flaky, buttery crust with a rich filling of tender chicken and fresh vegetables. It’s the perfect meal for cozy nights in or family gatherings, making it a staple in many homes.
Imagine the aroma wafting through your kitchen as it bakes, filling the air with the delicious scent of chicken, herbs, and spices. This recipe is not only satisfying but also incredibly versatile. Feel free to customize the filling with your favorite vegetables or herbs.
You’ll love how this chicken pot pie strikes the perfect balance between flaky and creamy, with every bite offering a delicious combination of flavors. It’s a meal that promises to please everyone at the dinner table.
The Ultimate Chicken Pot Pie Recipe
This chicken pot pie features a buttery, flaky crust enveloping a creamy filling made from shredded chicken, carrots, peas, and potatoes. The taste is savory and comforting, with a blend of herbs that elevate the dish to a whole new level. You’ll find it hard to resist going back for seconds!
Ingredients
- 1 pound cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup peas (fresh or frozen)
- 1 cup potatoes, diced
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 cup chicken broth
- 1 cup milk
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 pie crusts (store-bought or homemade)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C).
- Make the Filling: In a large saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute. Gradually whisk in the chicken broth and milk, cooking until the mixture thickens.
- Add Ingredients: Stir in the shredded chicken, carrots, peas, potatoes, onion powder, garlic powder, thyme, salt, and pepper. Remove from heat.
- Assemble the Pie: Place one pie crust in the bottom of a pie dish. Pour the filling into the crust. Cover with the second pie crust, seal the edges, and cut slits in the top to allow steam to escape.
- Bake: Brush the top crust with the beaten egg. Bake for 30-35 minutes, or until the crust is golden brown.
- Serve: Let the pie rest for about 10 minutes before slicing. Serve warm and enjoy!
Cook and Prep Times
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
Nutrition Information
- Servings: 6 slices
- Calories: 350kcal
- Fat: 20g
- Protein: 15g
- Carbohydrates: 30g
