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Classic Chicken Pot Pie Recipe

A close-up of a flaky crust chicken pot pie recipe slice, filled with chicken, peas, and carrots in a creamy sauce.
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A comforting and hearty chicken pot pie with a flaky crust and creamy filling, perfect for family dinners.

Ingredients

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  • 1 tablespoon olive oil
  • 1 cup chopped yellow onion (about 1 medium)
  • 1 cup chopped carrots (about 2 medium)
  • 1 cup chopped celery (about 2 ribs)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup all-purpose flour
  • 2 1/2 cups chicken broth
  • 1 1/4 cups milk
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 3 cups cooked chicken, shredded or cubed
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 package refrigerated pie crusts (or your favorite homemade recipe)
  • 1 large egg, beaten (for egg wash)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Heat olive oil in a large skillet or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 8-10 minutes. Season with salt and pepper.
  3. Melt butter in a separate saucepan over medium heat. Whisk in flour and cook for 1 minute, stirring constantly.
  4. Gradually whisk in chicken broth and milk until smooth. Bring to a simmer, stirring frequently, until thickened.
  5. Stir in thyme and rosemary. Add the cooked chicken, peas, and corn to the sauce. Stir to combine and heat through.
  6. Line a 9-inch pie plate with one pie crust. Pour the chicken filling into the crust.
  7. Top with the second pie crust. Crimp the edges to seal and cut vents in the top crust.
  8. Brush the top crust with the beaten egg wash.
  9. Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
  10. Let stand for 10 minutes before serving.

Notes

  • For a make-ahead option, assemble the pie and refrigerate it, unbaked, for up to 24 hours. You may need to add a few extra minutes to the baking time.
  • This pot pie also freezes well. Assemble and freeze unbaked. Thaw in the refrigerator overnight and bake as directed, adding extra time if needed.
  • You can use store-bought rotisserie chicken for convenience.
  • Consider adding other vegetables like potatoes or mushrooms to your filling.

Nutrition

Find it online: https://gourmetgaze.com/chicken-pot-pie-recipe/