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Classic Chicken Pot Pie

A generous slice of golden chicken pot pie, revealing creamy chicken filling with vegetables and a flaky crust.
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A comforting, from-scratch chicken pot pie with a creamy filling and a flaky, golden crust. Perfect for a family dinner.

Ingredients

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  • 1 tablespoon olive oil
  • 1 cup chopped yellow onion
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup milk
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 3 cups cooked chicken, shredded or cubed
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 package refrigerated pie crusts (2 crusts)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery. Cook until softened, about 8-10 minutes. Season with salt and pepper.
  3. Melt butter in a separate saucepan over medium heat. Whisk in flour until smooth. Gradually whisk in chicken broth and milk until smooth. Bring to a simmer, stirring constantly. Cook until thickened, about 5 minutes.
  4. Stir in thyme and rosemary. Add cooked chicken, peas, and corn to the sauce. Stir to combine.
  5. Pour the chicken mixture into the bottom pie crust.
  6. Place the top pie crust over the filling. Crimp the edges to seal and cut several slits in the top crust to allow steam to escape.
  7. Bake for 30-40 minutes, or until the crust is golden brown and the filling is bubbly.
  8. Let stand for 10 minutes before serving.

Notes

  • For a homemade crust, use your favorite double pie crust recipe.
  • This pot pie can be assembled ahead of time and frozen before baking. Thaw overnight in the refrigerator and bake as directed.
  • You can substitute rotisserie chicken for cooked chicken.

Nutrition

Find it online: https://devourdish.com/chicken-pot-pie-recipe-golden-flaky-crust/