Creamy Chicken Pot Pie
This creamy chicken pot pie recipe features a flaky crust and a hearty filling, perfect for cozy dinner nights.
Equipment
- 1 9-inch pie dish for baking
- 1 large skillet for preparing the filling
- 1 whisk for mixing
Ingredients
Filling
- 2 cups cooked chicken diced
- 1 cup carrots sliced
- 1 cup peas
- 1 cup potatoes diced
- 1/2 cup onions chopped
- 3 cups chicken broth
- 1 cup heavy cream
- 1/4 cup all-purpose flour
- 1/2 cup unsalted butter
- Salt and pepper to taste
Crust
- 2 ready-made pie crusts
Instructions
Preparation
- Melt butter in a large skillet over medium heat. Add onions and cook until translucent. Stir in flour and cook for 2 minutes to form a roux. Gradually whisk in chicken broth, ensuring no lumps form. Bring the mixture to a simmer and allow it to thicken.
- Add the chicken, carrots, peas, and potatoes to the skillet. Stir in heavy cream and season with salt and pepper. Cook for 10 minutes, allowing flavors to meld.
Assembling
- Preheat oven to 400°F (200°C). Roll out one pie crust and fit it into a 9-inch pie dish. Trim excess dough.
- Pour the chicken filling into the prepared crust. Roll out the second pie crust and place it over the filling. Trim and crimp edges to seal.
- Cut slits in the top crust to allow steam to escape. Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling. Allow the pie to cool for 10 minutes before serving.
Serving
- Cut the pie into slices and serve warm. Pair with a fresh salad or roasted vegetables for a complete meal.
Storage
- Store leftover pie in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 15-20 minutes before serving.
Notes
Pro Tips: Ensure your pie crust is cold before baking for maximum flakiness. Ingredient Substitutions: Use different vegetables such as green beans or corn. How to Serve: Pair with a fresh salad or roasted vegetables. Storage & Freshness: Store in the refrigerator for up to 3 days. Make-Ahead Tips: Assemble the pie in advance and refrigerate until ready to bake.