Introduction
A rainy, cold day just calls for chicken pot pie. It’s the quintessential comfort food, and making it from scratch feels so rewarding. This recipe is my go-to. It creates a creamy, savory filling and, when topped with a flaky crust, it’s like a warm hug. This is the dish that makes a house feel like a home.
Why You’ll Love This Recipe
- Ultimate Comfort Food: The definition of a hearty, warming, and nostalgic meal.
- Creamy & Savory Filling: A rich, herb-infused gravy coats tender chicken and veggies.
- Flaky Golden Crust: The perfect contrast to the creamy interior.
- Uses Simple Ingredients: A great way to use up leftover chicken and common vegetables.
- Weeknight Friendly: Using a store-bought crust makes this totally doable on a busy day.
Ingredients
- 1 (14 oz) box refrigerated pie crusts (2 crusts)
- 1/2 cup unsalted butter
- 1 small onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 2 1/2 cups chicken broth
- 1/2 cup heavy cream
- 2 cups cooked, shredded chicken (a rotisserie chicken is perfect)
- 1 cup frozen peas
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 400°F (200°C).
- Unroll one pie crust and press it into the bottom and up the sides of a 9-inch pie dish.
- In a large skillet, melt the butter over medium heat. Add the onion, carrots, and celery. Sauté for 8-10 minutes, until tender.
- Sprinkle the flour, salt, pepper, and thyme over the vegetables. Stir and cook for 1 minute.
- Slowly whisk in the chicken broth and then the heavy cream. Simmer, stirring constantly, until the sauce thickens (about 3-5 minutes).
- Stir in the shredded chicken and the frozen peas.
- Pour the hot filling into the prepared pie crust.
- Unroll the second pie crust and lay it over the top of the filling. Crimp the edges to seal the top and bottom crusts together.
- Use a knife to cut 4-5 small slits in the top crust to allow steam to escape.
- Brush the top crust with the beaten egg. This gives it that shiny, golden finish.
- Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
Tips
For an extra-flaky crust, place the pie on a baking sheet on the lowest oven rack. This helps the bottom crust cook through. Let it cool for 10 minutes before slicing to allow the filling to set.