Classic Chicken Pot Pie
This Classic Chicken Pot Pie is the ultimate comfort food! Tender chicken, hearty veggies, and a creamy sauce baked in a flaky golden crust.
Equipment
- Large skillet or saucepan
- Mixing spoon or whisk
- 9-inch pie dish
- Measuring cups and spoons
- Baking Sheet
- Pastry Brush
Ingredients
- 1 lb chicken breast cooked and shredded
- 1 cup frozen mixed vegetables (carrots, peas, corn, green beans)
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 2 pieces ready-made pie crusts
- 1 egg egg beaten
Instructions
- Start with cooked, shredded chicken breast. If you don’t have pre-cooked chicken, poach it gently in simmering water until fully cooked, then shred with forks. Set aside. In a large skillet over medium heat, melt the butter.
- Once the butter is melted, sprinkle in the flour, stirring constantly to form a smooth paste. Cook for about 2 minutes to remove the raw flour taste. This step is crucial to get a silky thick sauce.
- Slowly whisk in the chicken broth and milk, making sure to break up any lumps. Add the salt, black pepper, garlic powder, and onion powder. Keep stirring until the mixture thickens and bubbles gently, about 5-7 minutes.
- Stir in the shredded chicken and frozen mixed vegetables. Cook for another 2-3 minutes until the vegetables are heated through but still vibrant. Remove from heat and let cool slightly.
- Preheat your oven to 425°F (220°C). Place one pie crust in the bottom of your pie dish, gently pressing it in. Pour the chicken and vegetable filling evenly into the crust. Cover with the second pie crust, trimming any excess dough, and crimp the edges to seal.
- Brush the top crust with the beaten egg to create a golden, shiny finish. Use a sharp knife to cut a few slits in the top crust to allow steam to escape while baking.
- Place the pie on a baking sheet to catch any drips and bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly. If the edges brown too quickly, cover them with foil.
- Let the pot pie rest for 10-15 minutes before slicing. This resting time helps the filling set so it won’t spill out when you cut into it.
Notes
- Use rotisserie chicken for a quick and flavorful shortcut.
- Swap frozen mixed veggies with fresh broccoli, mushrooms, or diced potatoes for variation.
- To prevent a soggy crust, ensure the filling is not too runny and let it cool before assembling.
- Cover pie edges with foil during baking if they brown too fast to avoid burning.
- Assemble ahead but bake fresh by refrigerating unbaked pie for up to 24 hours, then bake with egg wash applied.