Description
Discover the ultimate homemade chicken pot pie recipe, a perfect comfort food with flaky crust and creamy filling. This classic dish combines tender shredded chicken, savory vegetables, and rich gravy, baked to golden perfection. Ideal for cozy weeknights or impressive gatherings, this chicken pot pie is a hearty, satisfying meal everyone will love.
Ingredients
Scale
- 2 cups cooked, shredded chicken (rotisserie or poached)
- 1 cup diced carrots
- 1 cup frozen peas
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 3/4 cups chicken broth
- 3/4 cup heavy cream
- 1 teaspoon thyme
- Salt and pepper to taste
- 1 sheet of puff pastry or pie crust
Instructions
- In a large skillet, melt the butter over medium heat. Add the chopped onion and garlic, sauté until translucent.
- Add diced carrots and cook about 5 minutes until slightly tender.
- Stir in flour to create a roux, cook 1-2 minutes, then gradually add chicken broth and heavy cream, stirring to prevent lumps.
- Add shredded chicken, thyme, salt, and pepper. Simmer until the filling thickens, about 10 minutes.
- Preheat oven to 400°F (200°C). Roll out puff pastry or pie crust to fit your baking dish. Pour the filling into the crust-lined dish.
- Cover with remaining pastry, seal the edges, and cut small slits on top for ventilation.
- Bake for 35-40 minutes until golden brown and bubbling. Rest for 5 minutes before serving.
Notes
- Use rotisserie or leftover cooked chicken for convenience.
- Keep pastry cold before baking for a flaky crust.
- Add seasonal vegetables like peas or green beans for variety.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 460 kcal Kcal
- Sugar: 6 g
- Sodium: 750 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 110 mg