Chicken Pot Pie Recipe
This classic chicken pot pie recipe features tender chicken, mixed vegetables, and a creamy sauce, all baked inside a golden, flaky crust. Perfect for cozy family dinners, this easy-to-make comfort food is sure to become a go-to dish in your home. Ideal for all ages and simple to prepare, it’s a warm and hearty meal that everyone will love.
Ingredients
- 2 cups cooked chicken shredded or diced
- 1 cup frozen peas and carrots
- 1/3 cup butter
- 1/3 cup all-purpose flour or gluten-free flour
- 2 cups chicken broth or vegetable broth for a vegetarian option
- 1 cup milk or dairy-free alternative like almond milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 pre-made pie crust or homemade
Instructions
- Preheat the oven to 425°F (220°C).
- In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes to form a paste.
- Gradually add the chicken broth and milk, whisking to avoid lumps. Simmer for 5 minutes until the sauce thickens.
- Stir in the salt, pepper, garlic powder, and onion powder. Add the cooked chicken and frozen peas and carrots. Mix until fully combined.
- Roll out the pie crust and line a pie dish with it. Pour the chicken mixture into the crust, then cover with the second pie crust. Crimp the edges and cut a few slits in the top for steam to escape.
- Bake the pie for 30-35 minutes, or until the crust is golden brown.
- Let the pie cool for a few minutes before serving.
Notes
For a richer flavor, use heavy cream instead of milk.
You can customize the filling by adding your favorite vegetables, like potatoes or mushrooms.
If you prefer a flaky crust, use puff pastry instead of a traditional pie crust.
Leftovers can be stored in the fridge for up to 3 days and reheated in the oven at 350°F (175°C).