Chicken Pot Pie with Flaky Crust: A Comforting Classic

Chicken Pot Pie is the epitome of comfort food. This dish features a rich, creamy filling loaded with tender chicken and hearty vegetables, all encased in a golden, flaky crust. Perfect for a cozy family dinner, this recipe is a guaranteed crowd-pleaser.

Ingredients

For the Filling:

• 4 tablespoons unsalted butter

• 1 medium onion, finely chopped

• 2 medium carrots, diced

• 2 celery stalks, diced

• 2 garlic cloves, minced

• 1/4 cup all-purpose flour

• 2 cups chicken broth

• 1 cup whole milk or heavy cream

• 3 cups cooked, shredded chicken (rotisserie chicken works well)

• 1 cup frozen peas

• 1 teaspoon dried thyme

• 1/2 teaspoon dried rosemary

• Salt and black pepper to taste

For the Crust:

• 2 pre-made pie crusts (store-bought or homemade)

• 1 egg, beaten (for egg wash)

Step-by-Step Instructions

1. Prepare the Filling

• Melt the butter in a large skillet over medium heat. Add the onion, carrots, and celery, and sauté for 5-7 minutes until softened.

• Stir in the garlic and cook for another minute.

• Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes to eliminate the raw flour taste.

• Gradually pour in the chicken broth, whisking constantly to prevent lumps. Stir in the milk or cream and cook until the mixture thickens, about 3-5 minutes.

• Add the shredded chicken, frozen peas, thyme, rosemary, salt, and pepper. Mix well and let the filling simmer for 2-3 minutes. Remove from heat and let cool slightly.

2. Assemble the Pot Pie

• Preheat your oven to 400°F (200°C).

• Roll out one pie crust and fit it into a 9-inch pie dish. Trim any overhang.

• Pour the prepared chicken filling into the crust-lined dish.

• Roll out the second pie crust and place it over the filling. Pinch the edges together to seal and trim any excess dough. Crimp the edges with a fork or your fingers.

• Cut a few small slits in the top crust to allow steam to escape.

3. Bake the Pot Pie

• Brush the top crust with the beaten egg for a golden, glossy finish.

• Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.

• Let the pot pie cool for 10 minutes before serving.

Tips for the Best Chicken Pot Pie

• Customize the Filling: Add mushrooms, green beans, or corn for extra flavor and texture.

• Use Leftovers: This recipe is a great way to use up leftover turkey or roasted chicken.

• Make It Ahead: Prepare the filling a day in advance and store it in the refrigerator. Assemble and bake the pot pie just before serving.

• Freezer-Friendly: Assemble the pot pie but don’t bake it. Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Bake from frozen, adding an additional 15-20 minutes to the cooking time.

Why You’ll Love This Recipe

Chicken Pot Pie with Flaky Crust is a complete meal that combines protein, vegetables, and a buttery pastry. The creamy filling and crisp crust create a delightful contrast in texture, making every bite irresistible. It’s a timeless dish that’s both nostalgic and satisfying.

Conclusion

Chicken Pot Pie with Flaky Crust is more than just a meal; it’s a comforting hug in a dish. With its rich flavors, tender chicken, and perfectly baked crust, it’s a recipe you’ll turn to time and time again. Gather your ingredients and bake your way to comfort and joy!