Description
This Creamy Chicken Pot Pie is a comforting classic packed with tender chicken, peas, and carrots enveloped in a rich, creamy sauce and encased in a flaky, golden pie crust. Perfect for a satisfying homemade dinner, this recipe combines savory flavors with a luscious texture for a timeless meal everyone will enjoy.
Ingredients
Scale
Filling
- 2 cups cooked chicken, diced
- 1 cup frozen peas and carrots
- 1/2 cup onion, chopped
- 1/4 cup butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon celery seed
- 1 3/4 cups chicken broth
- 2/3 cup milk
Pie Crust
- 2 unbaked pie crusts
Instructions
- Preheat oven: Preheat your oven to 425°F (220°C) to ensure it reaches the proper temperature for an evenly baked crust.
- Cook onions: In a saucepan over medium heat, melt the butter and cook the chopped onions until they become soft and translucent, which enhances their natural sweetness and flavor.
- Make the sauce: Stir in the flour, salt, black pepper, and celery seed to the onions and butter. Slowly whisk in the chicken broth and milk to prevent lumps. Simmer over medium-low heat while stirring frequently until the sauce thickens into a creamy consistency.
- Add chicken and vegetables: Remove the sauce from heat and gently fold in the cooked diced chicken along with the frozen peas and carrots, combining everything evenly without breaking up the chicken pieces.
- Assemble the pie: Place one unbaked pie crust into a 9-inch pie plate. Pour the creamy chicken filling evenly over the crust to create the pie base.
- Top and seal: Cover the filling with the second unbaked pie crust. Seal the edges firmly to prevent leakage during baking. Cut small slits in the top crust to allow steam to escape while baking.
- Bake the pot pie: Bake the assembled pot pie in the preheated oven for 30-35 minutes or until the crust is beautifully golden brown and crisp.
- Cool and serve: Remove the pie from the oven and let it cool for about 10 minutes before slicing and serving to allow the filling to set slightly.
Notes
- Use leftover cooked chicken or rotisserie chicken for convenience.
- You can substitute frozen mixed vegetables for peas and carrots if desired.
- Ensure the top crust is well sealed to avoid filling spilling over during baking.
- Allowing the pie to cool slightly before serving helps prevent burns from hot filling.
- For a richer sauce, use whole milk or add a splash of cream.
