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Chicken Pot Pie

This comforting Chicken Pot Pie features tender chicken and fresh vegetables enveloped in a rich, creamy sauce, all topped with a flaky crust. Perfect for a cozy dinner or to impress guests!
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 4 People
Calories 450 kcal

Equipment

  • 1 large skillet
  • 1 mixing bowl
  • 1 rolling pin
  • 2 pie dishes (9-inch)
  • 1 baking sheet
  • 1 whisk
  • 1 rubber spatula

Ingredients
  

  • 2 tablespoons olive oil
  • 1 cup onion, diced
  • 2 cloves garlic, minced
  • 2 cups cooked chicken, shredded
  • 1 cup carrots, diced
  • 1 cup peas fresh or frozen
  • 1 cup potatoes, diced and cooked
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup whole milk
  • to taste salt
  • to taste pepper
  • 2 pre-made pie crusts store-bought or homemade
  • 1 egg for egg wash

Instructions
 

  • Preheat your oven to 425°F (220°C) and place a baking sheet in the oven to catch any drips.
  • In a large skillet over medium heat, heat the olive oil. Add the diced onion and sauté for about 5 minutes until translucent.
  • Add the minced garlic and cook for an additional minute.
  • Stir in the shredded chicken, diced carrots, peas, and cooked potatoes. Mix well.
  • Season with thyme, rosemary, salt, and pepper. Stir to combine.
  • Sprinkle the all-purpose flour over the mixture and stir to coat the ingredients evenly; cook for about 2 minutes.
  • Gradually whisk in the chicken broth and milk, stirring constantly until the mixture thickens, about 5 minutes. Remove from heat.
  • Roll out one pie crust and fit it into the bottom of a pie dish. Pour the chicken filling into the crust.
  • Roll out the second pie crust and place it over the top of the filling. Trim any excess, and pinch the edges to seal. Cut slits in the top for steam to escape.
  • Beat the egg in a small bowl and brush it over the top crust for a golden finish.
  • Place the pie on the preheated baking sheet in the oven and bake for 30-35 minutes or until the crust is golden brown.
  • Let the pie cool for about 10 minutes before slicing and serving.

Notes

You can add any vegetables you like (e.g., corn, green beans).
For a richer flavor, consider adding some herbs like parsley or bay leaves.
Store leftovers in an airtight container in the refrigerator for up to 3 days.