Here’s a classic Pot Pie recipe 🥧—comforting, savory, and packed with tender meat and vegetables under a golden crust.
Chicken Pot Pie (serves 4–6)
Ingredients
Filling
- 2 cups cooked chicken, diced (or leftover rotisserie chicken)
- 1 cup carrots, diced
- 1 cup peas (fresh or frozen)
- ½ cup celery, diced
- ½ cup onion, chopped
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups chicken broth
- ½ cup milk or cream
- Salt & pepper to taste
- ½ tsp dried thyme or rosemary
Crust
- 1 pre-made pie crust (top and bottom) or puff pastry sheets
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven
- 400°F (200°C).
- Cook vegetables
- In a skillet, melt butter over medium heat.
- Add onion, carrots, and celery; sauté 5–7 minutes until slightly tender.
- Make the sauce
- Stir in flour and cook 1–2 minutes.
- Slowly add chicken broth and milk, stirring constantly until thickened.
- Add chicken, peas, thyme, salt, and pepper. Mix well and remove from heat.
- Assemble the pie
- Roll out the bottom crust in a pie dish.
- Pour filling into crust.
- Cover with top crust; seal edges and cut slits for steam to escape.
- Brush with beaten egg.
- Bake
- Bake 30–35 minutes until crust is golden brown and filling is bubbling.
- Serve
- Let cool 5 minutes before slicing. Enjoy hot!
Tips
- Vegetarian version: Use mushrooms, potatoes, and other veggies instead of chicken.
- Make-ahead: Assemble the pie and refrigerate; bake the next day.
- Mini pot pies: Use muffin tins with small crusts for individual servings.
- Flaky crust: Brush crust with milk or butter before baking for extra golden color.
If you want, I can also give a quick stovetop chicken pot pie filling version that’s ready in 20 minutes without baking a crust.
