Yes! 🍗🥧 Chicken Pot Pie is that ultimate cozy classic — creamy, hearty filling wrapped in flaky golden crust. Whether you use store-bought dough or make it from scratch, this dish is always a winner.
🥧 Classic Chicken Pot Pie Recipe
🕒 Time: About 1 hour
🍽 Serves: 4–6 people
Ingredients:
For the Filling:
- 2 cups cooked, shredded or diced chicken (rotisserie works great)
- 1 cup carrots (diced)
- 1 cup peas
- 1 cup potatoes (diced)
- ½ cup celery (optional)
- ⅓ cup butter
- ⅓ cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk or cream
- Salt & pepper to taste
- ½ tsp thyme (or mixed herbs)
For the Crust:
- 1 sheet pie crust or puff pastry (store-bought or homemade)
- 1 egg (beaten, for egg wash)
Instructions:
- Preheat Oven:
Set to 400°F (200°C). - Cook Veggies:
In a skillet, melt butter. Add carrots, celery, and potatoes. Cook until softened (about 7–10 min). - Make Roux:
Stir in flour and cook for 1–2 minutes. Gradually whisk in chicken broth and milk. Stir constantly until thick and creamy. - Add Filling:
Add chicken, peas, salt, pepper, and thyme. Mix well and simmer for 5 minutes. Turn off heat. - Assemble Pie:
Pour filling into a greased pie dish. Cover with pie crust. Seal edges, crimp with fork, and cut small slits on top for steam. - Bake:
Brush with egg wash and bake for 25–30 minutes or until golden brown. - Cool Slightly:
Let it rest for 5–10 minutes before serving.
🍽️ Tips:
- For extra comfort: Add a touch of cream cheese or cheddar to the filling.
- Short on time? Use frozen mixed veggies and pre-cooked chicken.
- Want to go rustic? Make mini pot pies in ramekins with puff pastry tops!
Want a twist on this? Like a curry chicken pot pie or one with a biscuit topping instead of crust?
