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Easy Chicken Pot Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 68 reviews
  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 8 servings 1x
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Description

This easy chicken pot pie recipe features a creamy chicken and vegetable filling encased in a buttery, flaky pie crust. Perfect for a comforting family dinner, it combines tender chicken, potatoes, carrots, peas, and aromatic herbs in a rich sauce baked to golden perfection.

Ingredients

Scale

Vegetables and Meat

  • 1 cup peeled and diced potato
  • 3/4 cup sliced carrot
  • 2/3 cup diced onion
  • 3 cups shredded chicken from a rotisserie chicken
  • 1 cup peas

Seasonings and Dairy

  • 1/2 cup butter
  • 1 1/4 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon poultry seasoning
  • 1/2 cup all-purpose flour
  • 1 1/2 cups chicken broth
  • 1 cup milk
  • 1 egg beaten together with 1 tablespoon water (for egg wash)

Baking

  • 2 refrigerated pie crusts

Instructions

  1. Preheat Oven: Preheat your oven to 425 degrees Fahrenheit to prepare for baking the pot pie.
  2. Cook Vegetables: Place the diced potatoes and sliced carrots in a small saucepan, cover with water, and bring to a boil. Let them cook for 5-8 minutes until tender but not mushy, then drain the water.
  3. Sauté Onions: In a large sauté pan, melt 1/2 cup of butter over medium heat. Add the diced onions and sauté for 2 to 3 minutes until they become translucent and fragrant.
  4. Add Seasonings and Flour: Stir in the salt, pepper, dried thyme, and poultry seasoning. Sprinkle the flour over the mixture and cook for 1 minute, stirring continuously to evenly cook the flour and form a roux.
  5. Create Sauce: Gradually whisk in the chicken broth, followed by the milk. Add the cooked potatoes and carrots into the pan and let the mixture simmer for a few minutes until the sauce thickens to a creamy consistency. Taste and adjust seasoning if needed.
  6. Add Chicken and Peas: Stir in the shredded chicken and peas, mixing well to combine. Remove the pan from heat once everything is incorporated.
  7. Assemble Pie: Fit one refrigerated pie crust into the bottom of a deep dish pie plate. Pour the prepared filling evenly over the crust.
  8. Top Crust: Place the second pie crust on top of the filling. Trim any excess crust around the edges and press the two crusts together to seal. Crimp the edges with your fingers to create a decorative seal.
  9. Apply Egg Wash and Vent: Brush the top crust with the beaten egg wash to give it a golden, shiny finish when baked. Use a sharp knife to cut four slits in the top crust to allow steam to escape while baking.
  10. Bake: Place the pie on a baking sheet and bake in the preheated oven for 30 minutes or until the crust is golden brown and the filling is bubbly. Remove from oven and let cool slightly before serving.

Notes

  • Use a rotisserie chicken to save time on cooking and shredding chicken.
  • Ensure the vegetables are tender but not overcooked before adding to the filling to maintain texture.
  • The egg wash gives the crust a beautiful golden color and helps it crisp up.
  • Let the pot pie cool for about 10 minutes after baking to set the filling and avoid burns when serving.
  • If desired, you can substitute frozen peas and carrots but adjust cooking time accordingly.

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