Classic Chicken Pot Pie
A cozy, comforting chicken pot pie filled with tender chicken and vegetables in a creamy sauce.
recipesbynani.comThere is nothing quite like a homemade chicken pot pie to make your kitchen feel warm and inviting. This recipe is a favorite at my house because it turns simple ingredients into a meal that feels like a big hug on a plate.
The secret is using a flaky, buttery crust that keeps the creamy filling perfectly tucked inside. My best tip is to use rotisserie chicken if you are in a rush, as it saves so much time while keeping the flavor delicious.
🧺 Ingredients
- 2 cups cooked chicken, shredded or cubed
- 1 cup carrots, sliced
- 1 cup frozen peas
- 1/2 cup onion, diced
- 1/3 cup butter
- 1/3 cup all purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 2 store bought pie crusts
👩🍳Instructions
- 1
Preheat your oven to 400 degrees Fahrenheit.
- 2
In a large pan, melt the butter over medium heat and sauté the onions and carrots until they are soft.
- 3
Stir in the flour, salt, and pepper until well combined, then slowly add the chicken broth and milk while stirring constantly.
- 4
Continue cooking until the sauce thickens, then stir in the chicken and peas and remove from the heat.
- 5
Place one pie crust into the bottom of a pie dish and pour the chicken mixture over it.
- 6
Cover with the second pie crust, seal the edges, and cut a few small slits on top to let the steam escape.
- 7
Bake for 30 to 40 minutes until the crust is golden brown and the filling is bubbly.
💡 Tips
You can store leftovers in an airtight container in the fridge for up to three days. To reheat, just pop a slice in the oven until it is warmed through. This pie also freezes beautifully if you want to make it ahead for a busy week.
Made this recipe? Let us know how it went.
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