Description
This Creamy Chicken Pot Pie is a comforting American classic featuring tender shredded chicken, a medley of vegetables, and a rich, creamy sauce all encased in a flaky golden pie crust. Perfect for an easy weeknight dinner, this savory pie combines a homemade roux-based filling with a buttery crust baked to perfection.
Ingredients
Scale
Filling
- 2 cups cooked, shredded chicken breast
- 1 cup frozen peas and carrots
- 1/2 cup frozen corn
- 1/2 cup diced celery
- 1/3 cup unsalted butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder
- 1 3/4 cups chicken broth
- 2/3 cup whole milk
Crust
- 1 refrigerated pie crust (or homemade)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 425°F to prepare for baking the pot pie.
- Cook Celery: In a large skillet over medium heat, melt the unsalted butter. Add diced celery and cook for 3 to 4 minutes until it becomes slightly tender.
- Make Roux: Stir in the all-purpose flour, salt, black pepper, and onion powder to the melted butter and celery mixture. Cook for 1 to 2 minutes, stirring constantly to form a smooth roux.
- Add Liquids: Slowly whisk in the chicken broth and whole milk, bringing the mixture to a gentle simmer. Continue cooking for 3 to 5 minutes until the sauce thickens to a creamy consistency.
- Combine Filling: Remove the skillet from heat. Stir in the cooked shredded chicken, frozen peas and carrots, and frozen corn until evenly combined.
- Prepare Pie Crust: Roll out one pie crust and fit it into a 9-inch pie dish. Pour the creamy chicken and vegetable filling into the crust.
- Top with Second Crust: Place the second pie crust over the filling. Seal the edges by pinching and pressing the crusts together. Cut a few slits on the top crust to allow steam to escape during baking.
- Apply Egg Wash: Brush the beaten egg over the top crust to give a golden, glossy finish after baking.
- Bake Pie: Bake in the preheated oven for 30 to 35 minutes, or until the crust turns golden brown and crisp.
- Rest and Serve: Remove the pot pie from the oven and allow it to rest for 10 minutes before slicing. Serve warm and enjoy your creamy chicken pot pie.
Notes
- Rotisserie chicken works great for this recipe, saving prep time.
- If crust edges brown too quickly, cover them with foil during the last 10 minutes of baking to prevent burning.
- You can bake the filling in ramekins or individual dishes for single-serving portions.
