Here’s a comforting, classic Pot Pie recipe—creamy filling with tender vegetables and a flaky crust. 🥧
🥧 Classic Chicken Pot Pie
🧾 Ingredients (6 servings)
Filling
- 2 cups cooked chicken, diced or shredded
- ⅓ cup butter
- ⅓ cup all-purpose flour
- 1½ cups chicken broth
- ¾ cup milk or cream
- 1 cup carrots, diced
- 1 cup peas
- ½ cup celery, sliced
- ½ cup onion, chopped
- Salt and black pepper, to taste
- ½ tsp dried thyme (optional)
Crust
- 1 package refrigerated pie crusts (or homemade)
- 1 egg (for egg wash, optional)
👩🍳 Instructions
- Preheat Oven
- Preheat to 200 °C / 400 °F.
- Make the Filling
- Melt butter in a saucepan over medium heat.
- Add onion, carrots, and celery; cook 4–5 minutes until softened.
- Stir in flour and cook 1 minute.
- Gradually whisk in broth and milk until thick and smooth.
- Season with salt, pepper, and thyme.
- Stir in chicken and peas; remove from heat.
- Assemble the Pie
- Place one crust in a pie dish.
- Pour in filling.
- Top with second crust; seal and crimp edges.
- Cut small slits in the top.
- Brush with egg wash if desired.
- Bake
- Bake 30–35 minutes, until crust is golden brown.
- Let rest 10 minutes before serving.
⭐ Tips & Variations
- Turkey pot pie: perfect for leftovers.
- Beef pot pie: use cooked beef and beef broth.
- Extra creamy: replace milk with half-and-half.
- Shortcut: use frozen mixed vegetables.
If you’d like, I can also share a skillet pot pie with biscuits, a mini muffin-tin pot pie, or a vegetarian version.
