Chicken Pot Pie

This Chicken Pot Pie is a timeless comfort food favorite. Creamy chicken and vegetables nestle inside a flaky, golden crust, making it an ideal main dish for dinner parties or weeknight meals.

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Course: Dinner

Cuisine: American

Keyword: chicken pot pie

Prep Time: 25

Cook Time: 30

Total Time: 55

Servings:

Ingredients

Filling

3 cups cooked chicken diced
2 tablespoons butter
1 small onion diced
2 carrots diced
2 celery stalks diced
⅓ cup all-purpose flour
2 cups chicken broth
½ cup whole milk
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon dried thyme

Crust

2 refrigerated pie crusts

Instructions

Melt the butter in a skillet over medium heat.
Sauté the onion, carrots, and celery until softened.
Stir in the flour and cook for 1 minute.
Gradually whisk in the chicken broth and milk until the mixture thickens.
Add the chicken, salt, black pepper, and dried thyme, stirring to combine.
Transfer the filling to a pie dish lined with one pie crust.
Top with the second crust and crimp the edges to seal.
Cut small vents in the top crust.
Bake at 400°F for 35–40 minutes, until the crust is golden.
Allow the pie to cool fully before slicing for clean cuts.
Garnish with fresh thyme

Nutrition

Nutrition Disclaimer

All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.

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