PrintClassic Homemade Chicken Pot Pie with Flaky Crust
I am glad you are here. This recipe shows you how to make a classic, soul-satisfying chicken pot pie with a flaky, all-butter crust and a creamy filling. This is the ultimate comfort food for your family.
- Prep Time: 25 min
- Cook Time: 35 min
- Total Time: 60 min
- Yield: 8 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1/2 cup chopped yellow onion
- 1/2 cup chopped carrots
- 1/2 cup chopped celery
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup heavy cream
- 2 cups cooked, shredded chicken (rotisserie chicken works well)
- 1 cup frozen peas and corn mixture
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
- 1 recipe for double pie crust (for top and bottom)
Instructions
- Preheat your oven to 400°F (200°C). Place one pie crust into a 9-inch pie dish and let it rest in the refrigerator.
- Melt the butter in a large saucepan over medium heat. Add the onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
- Sprinkle the flour over the cooked vegetables and stir constantly for 1 minute to cook out the raw flour taste.
- Gradually whisk in the chicken broth until the mixture is smooth. Bring the mixture to a simmer, stirring until the sauce thickens.
- Stir in the heavy cream, shredded chicken, frozen peas and corn, and thyme. Season generously with salt and pepper. Remove the filling from the heat.
- Pour the creamy chicken filling into the chilled bottom pie crust.
- Place the second pie crust over the filling. Crimp the edges to seal the top and bottom crusts together. Cut several slits in the top crust to allow steam to escape.
- Bake for 30 to 35 minutes, or until the crust is golden brown and the filling is bubbly.
- Let the chicken pot pie cool for at least 15 minutes before slicing and serving.
Notes
- For an extra golden crust, brush the top crust lightly with an egg wash (1 egg beaten with 1 teaspoon of water) before baking.
- If you want to save time, use store-bought puff pastry or refrigerated pie dough instead of making a homemade flaky pie crust.
- This recipe is great for using leftover cooked chicken or rotisserie chicken for a quick weeknight dinner.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 4
- Sodium: 550
- Fat: 28
- Saturated Fat: 14
- Unsaturated Fat: 14
- Trans Fat: 1
- Carbohydrates: 25
- Fiber: 2
- Protein: 24
- Cholesterol: 85