Classic Chicken Pot Pie

There’s something undeniably comforting about a warm, savory chicken pot pie. This classic dish has earned its place as a beloved staple in kitchens across America, and for good reason. With its flaky crust enveloping a rich, creamy filling packed with tender chicken and vibrant vegetables, chicken pot pie is more than just a meal—it’s a delightful experience that evokes nostalgia and warmth. Whether it’s a chilly winter evening or a casual family gathering, this dish is perfect for any occasion, seamlessly bringing people together around the dinner table.

Experience the warmth and nostalgia of a homemade chicken pot pie, a beloved comfort food perfect for any season. This article guides you through its rich history and the essential ingredients that create its iconic flavor. Discover how to prepare the tender chicken, sauté vibrant vegetables, and craft a creamy filling all enveloped in a flaky crust. Whether for family gatherings or cozy nights, this recipe promises to nourish both body and soul, creating cherished memories around the dinner table.

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Ingredients

1 lb boneless, skinless chicken breasts, cubed

1 cup carrots, diced

1 cup peas (fresh or frozen)

1 cup potatoes, diced

1 small onion, chopped

2 cloves garlic, minced

1/2 cup celery, diced

1/3 cup all-purpose flour

4 tbsp butter

2 cups chicken broth

1 cup milk

1 tsp thyme (dried or fresh)

1 tsp rosemary (dried or fresh)

Salt and pepper to taste

1 package of refrigerated pie crusts (or homemade)

1 egg (for egg wash, optional)

Instructions

Preheat the Oven: Preheat oven to 425°F (220°C).

Cook the Chicken: In a large skillet over medium heat, melt 2 tablespoons of butter. Add the cubed chicken and cook until golden and no longer pink in the center (about 5-7 minutes). Remove and set aside.

Sauté the Vegetables: In the same skillet, add the remaining 2 tablespoons of butter. Once melted, add the onion, garlic, carrots, celery, and potatoes. Sauté until the vegetables are tender (approx. 5-7 minutes).

Make the Sauce: Sprinkle the flour over the vegetable mixture and stir to combine. Cook for 1-2 minutes, then gradually add the chicken broth and milk, stirring constantly until the mixture thickens (about 3-5 minutes).

Season the Filling: Stir in the thyme, rosemary, peas, cooked chicken, salt, and pepper. Remove from heat and let cool slightly.

Assemble the Pie: Roll out one pie crust into a 9-inch pie dish. Pour the chicken filling into the crust. Cover with the second pie crust, sealing the edges. Cut slits in the top crust to allow steam to escape. (Brush crust with egg wash for a golden finish if desired.)

Bake: Place the pot pie in the preheated oven and bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.

Cool and Serve: Let the pot pie cool for about 10 minutes before slicing. Serve warm and enjoy!

Prep Time: 20 minutes | Total Time: 1 hour | Servings: 6