Chicken Pot Pie is a classic comfort dish with a flaky crust and rich, creamy filling. Made with tender chicken, vegetables, and a savory sauce, this pie is baked to golden perfection. Perfect for a cozy family meal, it’s both satisfying and easy to make.
- 2 cups cooked chicken, shredded or diced
- 1 cup carrots, diced
- 1 cup peas
- 1/2 cup celery, diced
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp onion powder
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 1 refrigerated pie crust (top and bottom)
- Preheat the oven to 220°C (425°F). Place the bottom pie crust into a pie dish and set aside.
- Cook the vegetables: In a large pan, melt the butter over medium heat. Add the carrots, peas, and celery. Cook for 5-7 minutes until the vegetables are soft.
- Make the sauce: Stir in the flour, salt, pepper, and onion powder. Gradually whisk in the chicken broth and milk, cooking until the sauce thickens, about 5 minutes.
- Add the chicken: Stir the cooked chicken into the vegetable mixture. Pour everything into the prepared pie crust.
- Cover with the top crust: Place the top pie crust over the filling. Seal the edges and cut small slits in the top to allow steam to escape.
- Bake: Bake for 30-35 minutes, or until the crust is golden brown. Let it cool for 10 minutes before serving.
- Tips: To save time, use store-bought rotisserie chicken. For extra flavor, brush the top crust with a beaten egg before baking.