Creamy Chicken Pot Pie Recipe
This Creamy Chicken Pot Pie is a comforting classic, featuring tender chicken and mixed vegetables enveloped in a rich, creamy sauce, all baked beneath a flaky golden pastry crust. Perfect for a hearty family dinner, this recipe combines simple ingredients with traditional baking techniques for delicious results.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Scale
Chicken Filling
- 2 cups cooked chicken, shredded or diced
- 1 cup carrots, diced
- 1 cup peas
- 1 cup potatoes, diced
- 1/2 cup celery, diced
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1 3/4 cups chicken broth
- 2/3 cup heavy cream
Pastry
- 1 package refrigerated pie crusts (2 crusts)
Instructions
- Prepare the Filling: In a large saucepan over medium heat, melt butter. Stir in flour, salt, pepper, and thyme until well blended to create a roux. Gradually whisk in chicken broth and cream, cooking and stirring until the mixture thickens and becomes bubbly. Add cooked chicken and mixed vegetables (carrots, peas, potatoes, celery). Stir and heat through.
- Preheat the Oven and Prepare Crust: Preheat your oven to 425°F (220°C). Roll one pie crust into a 9-inch pie plate, pressing it gently to fit the sides and bottom.
- Fill and Top the Pie: Pour the warm chicken filling into the prepared pie crust. Cover with the second pie crust and seal the edges by pressing them together. Cut several small slits in the top crust to allow steam to escape during baking.
- Bake the Pot Pie: Bake in the preheated oven for 30 to 35 minutes or until the crust is golden brown and the filling is bubbly. If the crust edges brown too quickly, cover them with foil to prevent burning.
- Cool Before Serving: Remove the pot pie from the oven and let it stand for 10 minutes. This resting allows the filling to set slightly, making it easier to serve.
Notes
- Use leftover roast chicken or rotisserie chicken for convenience.
- Frozen mixed vegetables can be used instead of fresh vegetables.
- If the crust edges brown too quickly, cover them with foil halfway through baking.
- For a lighter version, substitute half-and-half for the heavy cream.
- Ensure slits are cut in the top crust to release steam, preventing sogginess.
Keywords: Creamy Chicken Pot Pie, Chicken Pot Pie, Comfort Food, Classic American Pie, Chicken and Vegetable Pie
Find it online: https://thehungrymason.com/creamy-chicken-pot-pie-recipe/
