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Classic Chicken Pot Pie

Classic Chicken Pot Pie

The ultimate comfort food, this Classic Chicken Pot Pie is creamy, hearty, and satisfying. Perfect for chilly evenings, it features flaky pastry and a rich filling, making it an easy weeknight dinner. Serve it warm for a delightful meal tonight!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner
Cuisine American
Servings 6 servings
Calories 430 kcal

Equipment

  • 9-inch pie dish
  • Large Pot
  • Rolling Pin

Ingredients
  

  • 1 cup Unsalted Butter
  • 1 unit Onion diced
  • 1 cup Diced Carrot about 2-3 medium carrots
  • 8 ounces Diced Mushrooms
  • 1 cup Frozen Corn
  • 1 cup Frozen Peas
  • 2 cloves Garlic minced
  • 2 teaspoons Dried Thyme
  • 1 teaspoon Salt
  • ½ teaspoon Black Pepper
  • ½ cup All Purpose Flour
  • 1 ½ cups Chicken Broth
  • ¾ cup Milk
  • 3 cups Cooked Shredded Chicken from about 3 medium chicken breasts
  • 1 unit Double Pie Crust homemade or purchased
  • 1 unit Egg plus 1 teaspoon of water, for egg wash
  • 1 unit Fresh Thyme chopped, for garnish, optional

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • In a large pot over medium heat, melt the butter.
  • Add the onion and carrot. Cook until the veggies start to soften, about 4 to 5 minutes.
  • Add in the diced mushrooms, frozen peas, frozen corn, minced garlic, dried thyme, salt, and black pepper. Cook until the mushrooms are cooked, about 5 to 6 minutes.
  • Sprinkle the flour on the mixture, then slowly pour in the chicken broth, mixing well to avoid any clumps.
  • Add the milk and the shredded chicken. Simmer until the sauce thickens, about 8 to 10 minutes.
  • Roll out both pie crusts. The bottom should be about 13 inches in diameter, the top about 10 inches.
  • Place the bottom crust into a 9-inch pie pan, pour the filling into the crust, and top with the remaining crust.
  • Brush the top with egg wash. Bake for about 30 minutes until bubbly and golden brown.
  • Let it rest for 20 minutes before serving.

Notes

  • Precook the chicken: You can boil and shred chicken breasts, use your instant pot or crockpot to make shredded chicken, or use the meat from a rotisserie chicken.
  • Use your favorite crust recipe: Make my recipe for All Butter Pie Crust (omit the sugar) or use your favorite recipe.
  • Resting time: Let it rest for 20 minutes before serving for easier slicing.
  • Storage of leftovers: Keep the pie wrapped or in an airtight container in the fridge for up to 3 days.
Keyword Chicken Pot Pie, Comfort Food Recipe, easy pot pie, hearty chicken dinner