Cozy Chicken Pot Pie
A comforting chicken-and-veggie filling under a flaky crust, perfect for weeknight dinners and family gatherings.
Ingredients
For the filling
- 2 cups cooked chicken, shredded Rotisserie or poached chicken work well
- 1 cup frozen peas and carrots Alternatively, use mixed vegetables
- 1 cup diced potatoes Small dice so they cook through
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 3/4 cups chicken broth
- 1/2 cup milk Can substitute with half-and-half
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1 each pre-made pie crust or biscuits For topping
Instructions
Preparation
- Preheat the oven to 425°F (220°C). Grease a 9-inch pie dish.
- Melt the butter in a large saucepan over medium heat.
- Add the chopped onion and celery. Sauté until soft and translucent, about 4–5 minutes.
- Sprinkle the flour over the vegetables. Stir constantly for 1 minute to cook the raw flour taste.
- Slowly pour in the chicken broth while whisking to avoid lumps. Add the milk and continue stirring until the sauce thickens, about 3–5 minutes.
Assembly
- Stir in the shredded chicken, frozen peas and carrots, diced potatoes, salt, pepper, and thyme. Heat through until everything is evenly hot.
- Pour the filling into the prepared pie dish. Top with the pre-made pie crust or arrange biscuit dough over the filling.
- Trim and crimp the edges of a crust; if using biscuits, leave little gaps for steam to escape.
Cooking
- Bake for 30–35 minutes, or until the crust is golden and the filling is bubbly.
- Let the pot pie rest for 5–10 minutes before slicing and serving.
Notes
Serve slices of pot pie with a crisp side, like a green salad, steamed green beans or sautéed kale. For freezing, flash-freeze the filling on a tray before transferring to a freezer-safe container.