Chicken Pot Pie
This Chicken Pot Pie is the ultimate comfort food—creamy, savory, and wrapped in a golden, flaky crust. It’s made with tender chicken, mixed veggies, and a creamy filling that’ll make you forget all about store-bought versions. Easy to make, but impressive enough to serve to guests, it’s the perfect meal for any occasion. Whether you’re looking for a cozy dinner or a dish that will wow your friends, this Chicken Pot Pie is the way to go. It’s hearty, delicious, and guaranteed to become a family favorite!
Ingredients
Ingredients
- 2 cups cooked chicken chopped
- 1 cup peas frozen or fresh
- 1/2 cup carrots diced
- 1/2 cup celery chopped
- 1 small onion chopped
- 1/4 cup butter
- 1/4 cup flour
- 1 1/2 cups chicken broth
- 1/2 cup milk
- Salt and pepper to taste
- 2 sheets pie crust store-bought or homemade
Instructions
Cooking Instructions
- Preheat your oven to 400°F (200°C).
- In a pan, cook the chicken and veggies until tender.
- Add butter, then stir in flour to form a paste.
- Gradually add chicken broth and milk, stirring until thickened.
- Add chicken, peas, salt, and pepper. Stir until combined.
- Roll out one pie crust and line your pie dish. Pour in the filling.
- Top with the second crust, crimp the edges, and cut a few slits on top.
- Bake for 30-35 minutes or until the crust is golden brown.
Notes
- Feel free to swap in other veggies like corn or green beans.
- Use leftover rotisserie chicken for a quicker prep.
- Make sure the filling is warm before assembling the pie.
- If you want a thicker filling, cook it a little longer.