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Classic Chicken Pot Pie Recipe

Classic Chicken Pot Pie Recipe
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★★★★★

5.1 from 30 reviews

A comforting and classic chicken pot pie featuring tender shredded chicken, mixed vegetables, and a creamy sauce, all encased in a flaky golden puff pastry crust. Perfect for a hearty family dinner or cozy meal any day of the week.

Ingredients

Scale

Filling

  • 2 cups cooked chicken, shredded
  • 1 cup carrots, diced
  • 1 cup peas
  • 1 cup potatoes, cubed
  • ½ cup onion, chopped
  • 3 tbsp butter
  • 3 tbsp flour
  • 2 cups chicken broth
  • 1 cup milk
  • Salt to taste
  • Pepper to taste
  • Thyme to taste

Crust

  • 1 sheet puff pastry or pie dough
  • 1 egg (for egg wash, optional)

Instructions

  1. Prepare the vegetables: In a large skillet over medium heat, sauté the chopped onion, diced carrots, and cubed potatoes until they are softened, about 5-7 minutes. This tenderizes the vegetables and enhances their flavor.
  2. Create the roux: Stir in the butter and flour into the sautéed vegetables and cook for 2 minutes while stirring constantly. This helps cook out the raw flour taste and begins to thicken the filling sauce.
  3. Add liquids and thicken sauce: Gradually whisk in the milk and chicken broth slowly to avoid lumps. Continue simmering the mixture, stirring frequently, until the sauce thickens to a creamy consistency, about 5-8 minutes.
  4. Combine chicken and peas: Stir in the shredded cooked chicken and peas into the thickened sauce. Season the mixture with salt, pepper, and thyme to taste. Mix thoroughly to evenly distribute the flavors.
  5. Assemble the pie: Pour the chicken and vegetable filling into a baking dish. Cover evenly with the puff pastry or pie dough sheet.
  6. Prepare pastry topping: For a glossy golden crust, beat one egg and brush it lightly over the puff pastry surface before baking.
  7. Bake: Bake in a preheated oven at 400°F (200°C) for 25-30 minutes or until the pastry is puffed up and golden brown.

Notes

  • You can substitute frozen peas and carrots if fresh is not available; thaw before use.
  • Use leftover cooked chicken or rotisserie chicken for convenience.
  • For a deeper flavor, add a splash of white wine to the sauce before adding broth and milk.
  • Pie dough can be replaced with puff pastry for a lighter, flakier crust.
  • Make sure the filling is not too runny to avoid soggy crust.

Nutrition

Keywords: chicken pot pie, classic chicken pot pie, comfort food, chicken pie recipe, savory pie, puff pastry pie, homemade chicken pot pie

Find it online: https://www.sanacooks.com/classic-chicken-pot-pie-recipe/