Chicken Pot Pie

Classic creamy chicken pot pie with a golden puff pastry top. The ultimate comfort food. This one has become a regular in our KC dinner rotation and I think you are going to love it too.

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Why You’ll Love This Recipe

Ready in about 60 minutes, this is perfect for busy weeknights when you want something special without spending all evening in the kitchen.

I love keeping quality chicken on hand for recipes like this one.

Ingredients

• chicken
• carrots
• peas
• celery
• onion
• chicken broth
• cream
• flour
• puff pastry

How to Make It

1. Preheat oven to 400 degrees and prep your baking dish.
2. Layer ingredients and season well.
3. Bake until golden and cooked through.
4. Rest a few minutes before serving.

Whether you are feeding the family on a Tuesday or hosting friends on the weekend, Chicken Pot Pie delivers every single time.

Chicken Pot Pie

A creamy chicken and vegetable filling under a golden, flaky crust. Classic comfort food.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 3 tbsp butter
• 1 onion, diced
• 2 carrots, diced
• 1/3 cup flour
• 2.5 cups chicken broth
• 1/2 cup milk
• 3 cups cooked chicken, shredded
• 1 cup frozen peas
• 1 sheet pie crust
• 1 egg, beaten

Method

 

1. Melt the butter and cook the onion and carrots until soft. Stir in the flour and cook 1 minute.
2. Whisk in the broth and milk and simmer until thickened.
3. Stir in the chicken and peas and season with salt and pepper.
4. Pour the filling into a pie dish and top with the crust, crimping the edges. Cut a few vents.
5. Brush with egg and bake at 400F for 30 to 35 minutes until golden.

Notes

Use rotisserie chicken to save time. Let the pie rest 10 minutes so the filling sets before serving.

Chicken Pot Pie

A comforting classic with tender chicken and vegetables under a flaky crust.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 4 tbsp butter
• 1 onion diced
• 2 carrots diced
• 2 celery stalks diced
• 1/3 cup flour
• 2 cup chicken broth
• 1 cup milk
• 3 cup cooked chicken shredded
• 1 cup frozen peas
• 1 pie crust top and bottom

Method

 

1. Line a pie dish with the bottom crust.
2. Cook the onion, carrots, and celery in butter.
3. Stir in the flour, then whisk in the broth and milk.
4. Simmer until thick, then fold in the chicken and peas.
5. Pour into the crust, cover with the top crust, and vent.
6. Brush with egg and bake at 400 for 40 minutes.

Notes

Make the filling a day ahead.

Tools for This Recipe

• Pyrex Deep 9.5 Inch Glass Pie Plates, 2 Pack: Deep enough to hold all that creamy filling, and the clear glass lets you check that the bottom crust is golden.
• HOTEC Silicone Pastry Brushes: Great for brushing the egg wash over the top crust so it bakes up shiny and golden.