Chicken Pot Pie
This homemade chicken pot pie features a buttery crust and a rich, creamy filling packed with chicken and veggies. A classic comfort food you’ll make again and again.
Equipment
- - 9-inch pie dish
- - Medium saucepan
- Whisk
- Mixing spoon
Ingredients
- #### Filling:
- - 1 lb cooked shredded chicken breast
- - 1 cup diced carrots
- - 1 cup green peas
- - ½ cup diced celery
- - ⅓ cup butter
- - ⅓ cup all-purpose flour
- - ½ tsp salt
- - ¼ tsp black pepper
- - ¼ tsp onion powder
- - ¼ tsp garlic powder
- - 1¾ cups chicken broth
- - ⅔ cup whole milk
- #### Crust:
- - 2 9-inch pie crusts store-bought or homemade
Instructions
- Preheat oven to 425°F (220°C).
- Melt butter in a saucepan. Stir in flour, salt, pepper, onion powder, and garlic powder to form a roux.
- Slowly whisk in chicken broth and milk. Simmer until thickened.
- Add chicken, carrots, peas, and celery. Stir to coat. Remove from heat.
- Place bottom crust in pie dish. Pour in filling evenly.
- Add top crust, seal edges, and cut 3–5 slits in the top.
- Bake 30–35 min or until golden brown.
- Let rest 10 min before slicing.
Notes
- Use rotisserie chicken to save time
- Puff pastry or biscuit dough make great alternatives
- For extra shine, brush crust with beaten egg before baking
- Always let rest before slicing
- Puff pastry or biscuit dough make great alternatives
- For extra shine, brush crust with beaten egg before baking
- Always let rest before slicing