Craving a comforting dinner that’s quick, healthy, and bursting with flavor? Look no further than my Chicken Pot Pie Recipe! This isn't your grandma's all-day affair. I've streamlined the process without sacrificing any of the creamy, savory goodness. It’s a family favorite in my house, perfect for busy weeknights, and I know it will be in yours too!
Why You Will Love This Recipe
My first taste of pot pie wasn't in my own kitchen, but in a tiny, bustling bakery in Montreal. The flaky crust, the rich, creamy filling – it was love at first bite. I spent years trying to recreate that comforting perfection, and this Chicken Pot Pie Recipe is the result: a little bit of Montreal, a whole lot of homemade love, and ready in a fraction of the time.
Ingredients
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For the Filling:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 pound cooked chicken, shredded
- 1 cup frozen peas
- 1 cup frozen corn
- 1/2 cup all-purpose flour
- 4 cups chicken broth
- 1 cup milk
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
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For the Crust:
- 1 box (14.1 ounces) refrigerated pie crusts, or a homemade crust of your choice
- 1 egg, beaten (for egg wash)
Step-by-Step Instructions for Making the Recipe
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Sauté the Vegetables: Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook, stirring occasionally, until softened, about 5-7 minutes.
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Add Flour: Stir in the flour until it’s evenly distributed among the vegetables, cook for about a minute.
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Whisk Liquids: Gradually whisk in the chicken broth until smooth. Then, stir in the milk.
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Simmer and Thicken: Bring the mixture to a simmer, stirring constantly, until the sauce has thickened, about 5-7 minutes.
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Incorporate Chicken & Vegetables: Add the shredded chicken, peas, corn, thyme, salt, and pepper. Stir to combine.
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Assemble Pie: Pour the chicken mixture into a deep 9-inch pie dish.
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Top with Crust: Top with one of the pie crusts. Crimp the edges to seal. Cut a few vents in the top crust to allow steam to escape.
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Brush with Egg Wash: Brush the top crust with the beaten egg for a golden, glossy finish.
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Bake: Bake in a preheated oven at 375°F (190°C) for 30-40 minutes, or until the crust is golden brown and the filling is bubbly.
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Cool & Serve: Let stand for 10 minutes before serving. Enjoy your delicious Chicken Pot Pie Recipe!
Chicken Pot Pie Recipe
Ingredients
Equipment
Method
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook, stirring occasionally, until softened, about 5-7 minutes.2 tablespoons olive oil, 1 onion, 2 carrots, 2 celery stalks
- Stir in the flour until it’s evenly distributed among the vegetables, cook for about a minute.1/2 cup all-purpose flour
- Gradually whisk in the chicken broth until smooth. Then, stir in the milk.4 cups chicken broth, 1 cup milk
- Bring the mixture to a simmer, stirring constantly, until the sauce has thickened, about 5-7 minutes.
- Add the shredded chicken, peas, corn, thyme, salt, and pepper. Stir to combine.1 pound cooked chicken, 1 cup frozen peas, 1 cup frozen corn, 1 teaspoon dried thyme, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Pour the chicken mixture into a deep 9-inch pie dish.
- Top with one of the pie crusts. Crimp the edges to seal. Cut a few vents in the top crust to allow steam to escape.1 box (14.1 ounces) refrigerated pie crusts, or a homemade crust of your choice
- Brush the top crust with the beaten egg for a golden, glossy finish.1 egg
- Bake in a preheated oven at 375°F (190°C) for 30-40 minutes, or until the crust is golden brown and the filling is bubbly.
- Let stand for 10 minutes before serving. Enjoy your delicious Chicken Pot Pie Recipe!