Here’s a classic, comforting Chicken Pot Pie recipe with a flaky crust and creamy filling:
Chicken Pot Pie
Servings: 4–6
Ingredients:
For the Filling:
- 2 cups cooked chicken, shredded or cubed
- 1 cup carrots, diced
- 1 cup frozen peas
- 1/2 cup celery, diced
- 1/3 cup onion, chopped
- 1/3 cup unsalted butter
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp dried thyme
For the Crust:
- 1 sheet puff pastry or 1 pie crust (store-bought or homemade)
- 1 egg, beaten (for egg wash)
Instructions:
1. Prepare the Filling
- In a large skillet, melt butter over medium heat.
- Sauté onion, carrots, and celery for 5 minutes until softened.
- Stir in flour and cook 1–2 minutes to form a roux.
- Gradually add chicken broth and milk, stirring constantly until thickened.
- Add cooked chicken, peas, thyme, salt, and pepper. Mix well. Remove from heat.
2. Assemble the Pie
- Preheat oven to 400°F (200°C).
- Pour filling into a pie dish.
- Cover with crust or puff pastry, trimming edges and pressing to seal. Cut slits in the top to allow steam to escape.
- Brush the crust with beaten egg for a golden finish.
3. Bake
- Bake for 30–35 minutes, until crust is golden brown and filling is bubbly.
- Let cool 5–10 minutes before serving.
Tips for Perfect Chicken Pot Pie
- Use leftover roasted chicken for more flavor.
- Add herbs like rosemary or parsley for extra aroma.
- For a shortcut: use pre-cooked vegetables or a frozen vegetable mix.
If you want, I can give a “Mini Chicken Pot Pie in Muffin Tins” version—perfect for individual servings and easy entertaining.
Do you want me to share that version?
