Print

Classic Chicken Pot Pie Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This chicken pot pie features a creamy filling loaded with diced chicken, carrots, peas, and potatoes, all enveloped in a flaky golden crust. It’s rich and savory, providing a delightful balance of flavors and textures that will satisfy your taste buds.

Ingredients

Scale

    • 2 cups cooked chicken, diced

    • 1 cup carrots, diced

    • 1 cup peas (fresh or frozen)

    • 1 cup potatoes, peeled and diced

    • 1/3 cup onion, chopped

    • 1/3 cup butter

    • 1/3 cup all-purpose flour

    • 1 3/4 cups chicken broth

    • 2/3 cup milk

    • 1 teaspoon salt

    • 1/4 teaspoon black pepper

    • 1/4 teaspoon thyme

    • 2 pie crusts (store-bought or homemade)

    • 1 egg, beaten (for egg wash)

Instructions

    1. Preheat the Oven: Preheat your oven to 425°F (220°C).
    2. Cook the Vegetables: In a large saucepan, melt the butter over medium heat. Add the chopped onion, carrots, and potatoes. Sauté until the vegetables are tender, about 5-7 minutes.
    3. Make the Filling: Stir in the flour, salt, pepper, and thyme, then gradually add the chicken broth and milk. Cook and stir until the mixture thickens and bubbles. Add in the diced chicken and peas, mixing well.
    4. Prepare the Pie: Roll out one pie crust and fit it into a 9-inch pie plate. Pour the chicken filling into the crust. Cover with the second pie crust, sealing the edges, and cut small slits in the top to allow steam to escape.
    5. Bake: Brush the top with beaten egg and bake in the preheated oven for 30-35 minutes or until the crust is golden brown. Let it cool for a few minutes before serving.

  1.  

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

Recipe Card powered byTasty Recipes