Creamy Chicken Pot Pie
Creamy Chicken Pot Pie
Ingredients
For the Filling
- 1/2 stick unsalted butter, (4 tablespoons)
- 1 yellow onion, medium, chopped
- 1 cup carrots, diced
- 1/2 cup celery, diced
- 1/2 cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- 2 cups cooked chicken, shredded or diced
- 1 cup frozen peas
- 1/2 cup frozen corn
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
For the Crust
- 2 pie crusts, refrigerated, 9-inch
- 1 egg, large, beaten (for egg wash)
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 5 min•🌡️ 400
- 2
In a large Dutch oven or deep skillet, melt the butter over medium heat.
⏱️ 2 min
- 3
Add the chopped onion, carrots, and celery to the melted butter. Sauté for 5-7 minutes, or until the vegetables are tender-crisp.
⏱️ 7 min
- 4
Sprinkle the all-purpose flour over the vegetables and stir constantly for 1-2 minutes to create a roux. This will help thicken the sauce.
⏱️ 2 min
- 5
Gradually whisk in the chicken broth, then slowly add the whole milk, stirring continuously to prevent lumps. Bring the mixture to a simmer, stirring until it thickens, about 3-5 minutes.
⏱️ 5 min
- 6
Stir in the cooked chicken, frozen peas, frozen corn, fresh parsley, salt, black pepper, and dried thyme. Mix well to combine all ingredients. Remove the filling from the heat.
⏱️ 3 min
- 7
Unroll one pie crust and gently press it into a 9-inch pie plate. Trim any excess crust that hangs over the edge.
⏱️ 2 min
- 8
Pour the chicken and vegetable filling into the pie crust-lined plate, spreading it evenly.
⏱️ 1 min
- 9
Unroll the second pie crust and place it over the filling. Crimp the edges of the top and bottom crusts together to seal, or use a fork to press them. Cut a few small slits in the top crust to allow steam to escape during baking.
⏱️ 3 min
- 10
Brush the top of the pie crust with the beaten egg wash. This will give the crust a beautiful golden-brown finish.
⏱️ 1 min
- 11
Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, you can loosely cover the edges with aluminum foil.
⏱️ 40 min•🌡️ 400
- 12
Remove the pot pie from the oven and let it rest for 10 minutes before slicing and serving. This allows the filling to set.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Chicken Pot Pie
Ingredients
For the Filling
- 1/2 stick unsalted butter, (4 tablespoons)
- 1 yellow onion, medium, chopped
- 1 cup carrots, diced
- 1/2 cup celery, diced
- 1/2 cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- 2 cups cooked chicken, shredded or diced
- 1 cup frozen peas
- 1/2 cup frozen corn
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
For the Crust
- 2 pie crusts, refrigerated, 9-inch
- 1 egg, large, beaten (for egg wash)
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 5 min•🌡️ 400 - 2
In a large Dutch oven or deep skillet, melt the butter over medium heat.
⏱️ 2 min - 3
Add the chopped onion, carrots, and celery to the melted butter. Sauté for 5-7 minutes, or until the vegetables are tender-crisp.
⏱️ 7 min - 4
Sprinkle the all-purpose flour over the vegetables and stir constantly for 1-2 minutes to create a roux. This will help thicken the sauce.
⏱️ 2 min - 5
Gradually whisk in the chicken broth, then slowly add the whole milk, stirring continuously to prevent lumps. Bring the mixture to a simmer, stirring until it thickens, about 3-5 minutes.
⏱️ 5 min - 6
Stir in the cooked chicken, frozen peas, frozen corn, fresh parsley, salt, black pepper, and dried thyme. Mix well to combine all ingredients. Remove the filling from the heat.
⏱️ 3 min - 7
Unroll one pie crust and gently press it into a 9-inch pie plate. Trim any excess crust that hangs over the edge.
⏱️ 2 min - 8
Pour the chicken and vegetable filling into the pie crust-lined plate, spreading it evenly.
⏱️ 1 min - 9
Unroll the second pie crust and place it over the filling. Crimp the edges of the top and bottom crusts together to seal, or use a fork to press them. Cut a few small slits in the top crust to allow steam to escape during baking.
⏱️ 3 min - 10
Brush the top of the pie crust with the beaten egg wash. This will give the crust a beautiful golden-brown finish.
⏱️ 1 min - 11
Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, you can loosely cover the edges with aluminum foil.
⏱️ 40 min•🌡️ 400 - 12
Remove the pot pie from the oven and let it rest for 10 minutes before slicing and serving. This allows the filling to set.
⏱️ 10 min