Description
A comforting classic Chicken Pot Pie recipe featuring a creamy chicken and vegetable filling wrapped in a flaky pie crust. This hearty dish is perfect for a family dinner and combines tender chicken, sautéed vegetables, and a rich sauce baked to golden perfection.
Ingredients
Filling
- 2 cups chicken broth
- 1 cup half-and-half (or substitute heavy cream or whole milk)
- ⅓ cup salted butter
- 1 cup chopped onion
- 1 cup peeled and chopped carrots
- 1 cup chopped celery
- ½ cup all-purpose flour
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 4 cups chopped, cooked chicken (such as rotisserie chicken)
- ½ cup frozen peas (not thawed)
Crust
- 1 refrigerated pie crust (from a 14.1-ounce box)
Instructions
- Preheat and prepare dish: Preheat the oven to 400°F. Grease a 2-quart casserole dish or deep-dish pie plate, or alternatively use a 2-quart oven-safe skillet, to prevent sticking.
- Mix broth and half-and-half: In a bowl, whisk together the chicken broth and half-and-half until combined. Set this mixture aside for later incorporation into the filling.
- Sauté vegetables: Melt the salted butter in a large skillet over medium-high heat. Add the chopped onion, carrots, and celery, and sauté for about 10 minutes until the vegetables are softened and fragrant.
- Add flour: Sprinkle the flour over the cooked vegetables and stir continuously for 1 minute. This will help create a roux to thicken the filling.
- Cook filling liquid: Reduce the heat to medium. Gradually stir in the chicken broth and half-and-half mixture. Continue cooking and stirring regularly for 5 to 6 minutes until the mixture thickens into a creamy sauce. Avoid rapid boiling to prevent curdling.
- Combine remaining ingredients: Stir in the kosher salt, ground black pepper, cooked chicken, and frozen peas. Mix thoroughly to evenly distribute the ingredients.
- Assemble the pot pie: Transfer the chicken and vegetable filling to the prepared baking dish. Place the refrigerated pie crust on top, trimming any excess edges and crimping to seal. Cut slits in the top crust to allow steam to escape during baking.
- Bake: Place the assembled pot pie in the preheated oven and bake for 35 to 40 minutes, or until the crust is golden brown and fully cooked through.
- Rest and serve: Remove the pot pie from the oven and let it rest for 10 to 15 minutes before serving. This resting period allows the filling to set for easier slicing and enhances the flavors.
Notes
- Use rotisserie chicken or any leftover cooked chicken for convenience.
- Substitute half-and-half with heavy cream or whole milk as preferred.
- Do not let the filling boil rapidly to prevent the sauce from separating.
- Ensure pie crust edges are crimped well to avoid leakage during baking.
- Letting the pie rest before serving helps the filling thicken and reduces spillage.
