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Creamy Chicken Pot Pie Recipe

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★★★★★

4.5 from 95 reviews

This creamy chicken pot pie recipe features a flaky homemade crust filled with a hearty mixture of tender chicken, fresh vegetables, and a rich, savory sauce. Baked until golden brown, it makes a comforting and satisfying meal perfect for any occasion.

Ingredients

Scale

Pie Crust

  • 2 Refrigerated Pie Crusts (room temperature)
  • 1 Egg (for egg wash)
  • Salt and cracked black pepper (for topping)

Filling

  • 3 tablespoons butter (melted)
  • 4 Carrots (peeled and diced)
  • 4 Celery stalks (diced)
  • 1 Onion (diced)
  • 1 cup Chicken broth
  • 1 cup Mushrooms (diced)
  • 1 cup Frozen green peas
  • 1 tablespoon Poultry seasoning (dried thyme and parsley)
  • ½ teaspoon Salt
  • ¼ teaspoon Black pepper
  • 1½ cups Milk
  • 1 tablespoon Cornstarch
  • 3 cups Cooked chicken (shredded or chopped into bite size pieces)

Instructions

  1. Preheat oven: Preheat your oven to 400 degrees Fahrenheit to prepare for baking the pie.
  2. Cook vegetables: In a large skillet, melt the butter over medium-high heat. Add carrots, celery, and onion, stirring and cooking for 2-3 minutes. Then add chicken broth, cover with a lid, and cook on medium-high heat for 10 minutes, stirring occasionally until vegetables are softened.
  3. Pre-bake pie crust: While the vegetables cook, roll out one pie crust and place it over a pie plate. Crimp the edges and poke the bottom with a fork, then pre-bake the crust for 15 minutes until it starts to harden and set.
  4. Add mushrooms and seasonings: Once the initial vegetables are semi-cooked, add diced mushrooms, frozen green peas, poultry seasoning, salt, and black pepper. Stir well and let the mixture simmer for a few minutes.
  5. Create cornstarch slurry and thicken sauce: In a small bowl, combine milk and cornstarch until smooth. Pour this into the skillet with vegetables and cook over medium heat for about 5 minutes until the sauce thickens.
  6. Add cooked chicken: Stir in the shredded or chopped cooked chicken into the thickened vegetable mixture. Mix well then remove from heat.
  7. Fill pie crust: Remove the pre-baked pie crust from the oven and carefully pour the filling into it.
  8. Top with second crust: Roll out the second pie crust and place it over the filling. Crimp the edges to seal, cut a few slits in the top for steam to escape, then brush the crust with beaten egg. Sprinkle salt and cracked black pepper on top.
  9. Bake the pie: Bake the assembled pot pie in the oven for 30 minutes until the crust is golden brown and fully cooked.
  10. Rest and serve: Remove the pie from the oven and let it rest for 10 minutes before slicing and serving to allow the filling to set.

Notes

  • Use room temperature pie crusts to make rolling and assembly easier.
  • Pre-baking the bottom crust helps prevent a soggy crust from the moist filling.
  • Make sure to cut slits in the top crust to allow steam to escape during baking.
  • Feel free to substitute cooked turkey or leftover rotisserie chicken for the cooked chicken.
  • The poultry seasoning can be adjusted to preference or replaced with a mix of thyme, sage, and rosemary.
  • Letting the pie rest after baking helps the filling thicken and makes slicing easier.

Keywords: chicken pot pie, creamy chicken pot pie, comfort food, easy dinner, homemade pot pie, chicken recipes

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