Here’s a classic recipe for Chicken Pot Pie—creamy, comforting, and loaded with veggies and tender chicken. 🥧🐔🥕
🥘 Ingredients (serves 4–6)
For the filling:
- 2 cups cooked chicken, diced
- 1 cup carrots, diced
- 1 cup peas (fresh or frozen)
- ½ cup celery, diced
- ½ cup onion, diced
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 1 ½ cups chicken broth
- ½ cup milk or cream
- Salt and pepper to taste
- ½ tsp thyme or rosemary (optional)
For the crust:
- 1 package refrigerated pie crusts (or homemade)
🥄 Instructions
- Preheat oven
Preheat oven to 425°F (220°C). - Cook vegetables
In a large skillet, melt butter over medium heat. Sauté onions, carrots, and celery until softened (about 5 minutes). - Make the sauce
Sprinkle flour over the veggies and stir 1–2 minutes to cook the flour. Gradually whisk in chicken broth and milk. Cook until thickened. Season with salt, pepper, and optional herbs. - Add chicken and peas
Stir in cooked chicken and peas. Remove from heat. - Assemble the pie
- Roll out one pie crust in a 9-inch pie pan.
- Pour in the filling.
- Cover with second crust, trim excess, and crimp edges. Cut slits in top for steam.
- Bake
Bake 30–35 minutes, until crust is golden brown. Let sit 5–10 minutes before serving.
✨ Tips
- For individual servings, use ramekins instead of a full pie.
- Brush the crust with egg wash for a shiny, golden finish.
- Frozen or leftover chicken works perfectly in this recipe.
If you want, I can give a slow cooker chicken pot pie version where the filling cooks in the crockpot and you just top with a crust or biscuit—super easy and hands-off. Do you want me to do that?
