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Classic Chicken Pot Pie

A delicious slice of classic chicken pot pie, filled with shredded chicken and mixed vegetables like peas, carrots, and corn.
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A comforting homemade chicken pot pie with tender chicken, vegetables, and creamy gravy, topped with a flaky double crust.

Ingredients

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  • 2 tablespoons butter
  • 1 cup chopped yellow onion (1 medium)
  • 1 cup chopped carrots (2 medium)
  • 1 cup chopped celery (2 stalks)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/3 cup all-purpose flour
  • 1 1/2 cups chicken broth
  • 3/4 cup milk
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 3 cups cubed cooked chicken (rotisserie chicken works well)
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 package refrigerated pie crusts (2 crusts total)
  • 1 egg, beaten (for egg wash)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a large skillet or Dutch oven, melt the butter over medium heat. Add the chopped onion, carrots, and celery. Cook until softened, about 8-10 minutes. Season with salt and pepper.
  3. Sprinkle the flour over the vegetables and stir to coat. Cook for 1 minute, stirring constantly.
  4. Gradually whisk in the chicken broth and milk until smooth. Bring the mixture to a simmer, stirring constantly, until it thickens. This should take about 5 minutes.
  5. Stir in the thyme and rosemary. Add the cooked chicken, frozen peas, and frozen corn. Stir to combine and heat through.
  6. Pour the chicken and vegetable mixture into a 9-inch pie plate.
  7. Place one pie crust over the filling. Trim and crimp the edges. Cut several slits in the top crust to allow steam to escape.
  8. Brush the top crust with the beaten egg wash.
  9. Place the pie plate on a baking sheet to catch any drips. Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
  10. Let the pot pie cool for at least 10 minutes before serving.

Notes

  • For a thicker filling, ensure your gravy simmers until it coats the back of a spoon.
  • If you prefer a puff pastry topping, use one sheet of thawed puff pastry, cut to fit the pie plate, and bake according to package directions.
  • This pot pie can be assembled ahead of time, covered, and refrigerated for up to 24 hours before baking. You may need to add a few extra minutes to the baking time.
  • To freeze, let the baked pot pie cool completely. Cover tightly with plastic wrap and then foil. Freeze for up to 3 months. To reheat, remove foil and bake at 350°F (175°C) until heated through, about 20-30 minutes.

Nutrition

Find it online: https://blissbatter.com/classic-chicken-pot-pie/