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Chicken Pot Pie

A deliciously creamy chicken pot pie with tender chicken, vibrant veggies, and a flaky crust that brings comfort and joy to the dining table.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 360
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb cooked chicken, shredded
  • 1 cup carrots, diced
  • 1 cup peas
  • 1 cup potatoes, diced
  • 1/3 cup butter
  • 1/3 cup flour
  • 1 3/4 cups chicken broth
  • 2/3 cup milk
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp thyme
  • 2 pieces pie crusts (store-bought or homemade)

Method
 

Preparation
  1. Start by gathering your ingredients together. Cook the chicken ahead of time if you haven't done so already. Dice your carrots, peas, and potatoes.
Make the Roux
  1. In a large pot over medium heat, melt the butter. Once melted, add in the flour and whisk continuously for about 2 minutes until smooth.
Add Broth and Milk
  1. Gradually stir in the chicken broth and milk. Continue to whisk until the sauce thickens, approximately 5 minutes.
Season and Combine
  1. Season the mixture with salt, black pepper, and thyme. Next, add the diced chicken, carrots, peas, and potatoes. Stir until combined.
Prepare the Pie Crust
  1. Place one pie crust into a pie dish, pouring the savory filling over it. Carefully cover with the second pie crust, sealing the edges by crimping them down. Cut a few slits into the top crust to allow steam to escape.
Bake
  1. Preheat your oven to 425°F (220°C). Bake the pie for about 30 minutes or until the crust is golden brown.
Cool and Serve
  1. Once baked, allow the pie to cool for a few minutes before slicing. Serve warm and enjoy the aromas filling your kitchen!

Notes

For variations, use Halal chicken for a Halal-friendly version or substitute chicken broth with vegetable broth for a vegetarian option. To avoid a soggy bottom crust, blind-bake the bottom crust for about 10 minutes before adding the filling. Refrigerate leftovers for 3-4 days or freeze wrapped tightly for up to 3 months.