Classic Chicken Pot Pie

Chicken pot pie is more than just a meal; it is a comforting classic that evokes nostalgia and warmth. With its rich, savory filling encased in a flaky, golden crust, this dish has been a staple in homes for generations. It embodies the essence of homemade cooking, a tradition that fosters family connections and cherished memories around the dinner table. Whether it’s a chilly evening or a festive gathering, chicken pot pie serves as an inviting centerpiece that brings people together, making it suitable for any occasion.

Discover the comforting classic of hearty chicken pot pie, a dish that blends nostalgia with delicious flavors. This savory delight features tender chicken and vegetables enveloped in a flaky crust, making it perfect for any occasion. With its adaptable nature, you can experiment with various ingredients to suit your taste, whether traditional or modern. Enjoy the warmth and connection fostered through this beloved recipe, encouraging family gatherings and lasting memories around the dinner table.

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Ingredients

For the filling:

2 cups cooked chicken, diced (rotisserie chicken works great)

1 cup frozen peas and carrots (or fresh, if preferred)

1 cup diced potatoes (par-cooked)

1/2 cup celery, diced

1/2 cup onion, diced

2 cloves garlic, minced

3 tablespoons butter

3 tablespoons all-purpose flour

1 cup chicken broth

1 cup milk

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper to taste

For the crust:

1 package (14 oz) of pre-made pie crusts (or homemade if you prefer)

1 egg, beaten (for egg wash)

Instructions

Prepare the Filling:

- In a large skillet, melt the butter over medium heat. Add the diced onions and celery, cooking until they are soft and translucent, around 4-5 minutes.

- Stir in the minced garlic and cook for an additional minute until fragrant.

- Sprinkle the flour over the mixture and stir well to combine, cooking for another minute to create a roux.

- Gradually whisk in the chicken broth and milk, stirring constantly until the mixture thickens, about 3-4 minutes.

- Add the cooked chicken, peas and carrots, par-cooked potatoes, thyme, rosemary, salt, and pepper. Stir to combine and cook for 2 more minutes. Remove from heat and let the mixture cool.

Assemble the Pie:

- Preheat your oven to 425°F (220°C).

- Roll out one pie crust and place it in a 9-inch pie dish, allowing the edges to hang over the sides. Pour the cooled chicken filling into the crust, spreading it evenly.

- Roll out the second pie crust and place it over the filling. Trim any excess crust and pinch the edges to seal. Cut a few slits in the top crust to allow steam to escape.

- Brush the top crust with the beaten egg for a golden finish.

Bake:

- Place the pie on a baking sheet to catch any drips. Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.

- Remove from the oven and let cool for about 10 minutes before serving.

Serve:

- Slice the pie and serve hot. Optionally, garnish with fresh parsley for a pop of color.

Prep Time, Total Time, Servings: 20 mins | 1 hr | 6 servings