Flaky, Buttery, and Oh-So-Creamy: Chicken Pot Pie Perfection

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Chicken Pot Pie
Credit: Adobe Stock

Craving some comfort food that warms both heart and belly? This Chicken Pot Pie is like a hug on a plate, filled with tender chunks of chicken and a medley of seasonal veggies all tucked into a flaky, buttery crust. Each bite features a rich, creamy filling that’s downright irresistible. It’s the kind of hearty classic that’s always a hit at family gatherings and just the thing for a cozy dinner at home.

Difficulty Level: easy

30 min Prep
45 min Cook
1 hr 15 min Total
6 Servings

Ingredients

  • 2 cups cooked chicken, shredded
  • 1 cup frozen peas and carrots
  • 1/2 cup celery, diced
  • 1/2 cup onion, diced
  • 1/3 cup butter
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 3/4 cups chicken broth
  • 2/3 cup milk
  • 1 package refrigerated pie crusts (2 crusts)
  • 1 egg, beaten (for egg wash)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a saucepan over medium heat, melt butter and sauté onions and celery until soft. Stir in flour, salt, and pepper until well combined.
  3. Gradually whisk in chicken broth and milk, cooking until thickened. Add cooked chicken and frozen peas and carrots, mixing well.
  4. Roll out one pie crust and fit it into a pie dish. Pour the chicken mixture into the crust.
  5. Cover with the second pie crust, seal the edges, and cut slits in the top for steam to escape. Brush the top with beaten egg.
  6. Bake in the preheated oven for 30-35 minutes or until the crust is golden brown. Allow to cool slightly before serving.

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Nutrition

Calories: 450cal
Carbohydrate: 35g
Protein: 20g
Fat: 25g
Cholesterol: 80mg
Sodium: 600mg
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