Chicken Pot Pie
This Chicken Pot Pie blends tender chicken, seasoned vegetables, and a creamy, velvety sauce all tucked under a flaky, buttery crust. It’s the ultimate comforting dish—warm, hearty, and surprisingly simple to pull together. Perfect for a family dinner or a cozy weekend treat, this recipe guides you from pantry staples to a golden-browned, slice-worthy pie in about an hour.
Ingredients
- 2 cups drozen or fresh mixed vegetables (peas, carrots, corn, or your favorites)
- 1 lb boneless, skinless chicken breast or thighs
- 3 tablespoons
- 3 tablespoons all-purpose flour
- 1 cup chicken broth
- 1/2 cup whole milk or heavy cream
- 1 teaspoon
- 1/2 teaspoon black pepper
- 1 sheet
- 1 egg
Instructions
- Preheat your oven to 400°F (200°C). If you’re using a bottom crust, fit it into a pie dish and set aside. If you prefer a crust on top only, you can place it loosely over the filling later.
- In a large skillet, melt the butter over medium heat. Add the chicken pieces and cook until lightly browned and just cooked through. Remove from the pan and set aside.
- In the same pan, add a touch more butter if needed and whisk in the flour to form a roux. Cook for 1–2 minutes, stirring constantly, until pale golden and fragrant.
- Gradually whisk in the chicken broth and milk (or cream), continuing to stir until the sauce thickens and begins to bubble lightly.
- Return the chicken to the pan along with the vegetables. Season with salt and pepper and simmer for 3–5 minutes, until everything is heated through and the vegetables are tender but not mushy.
- Spoon the filling into a pie dish lined with crust if using. If you’re using a top crust, cover the filling with the crust and trim excess. Crimp the edges and brush the top with a beaten egg for a glossy finish.
- Bake in the preheated oven for 20–25 minutes, or until the crust is golden brown and the filling is bubbling. If using a two-crust pie, you may need to vent the top crust with a few slits.