Main Dishes

Pot Pie

This classic chicken pot pie features a velvety filling of tender chicken, carrots, peas, and celery tucked beneath a golden, buttery crust. It is the ultimate comfort food, offering a nostalgic and warming experience in every flaky bite.

Prep

20m

Cook

45m

Serves

Calories

620kcal

Qty	Ingredient
1 lb 450 g	Cooked chicken breast, cubed
1 cup 128 g	Diced carrots
1 cup 150 g	Frozen peas
0.5 cup 50 g	Sliced celery
0.33 cup 75 g	Unsalted butter
0.33 cup 50 g	Chopped onion
0.33 cup 45 g	All-purpose flour
1.75 cups 415 ml	Chicken broth
0.66 cup 160 ml	Whole milk
0.5 tsp 3 g	Salt
0.25 tsp 1 g	Black pepper
2 units 2 units	Unbaked 9-inch pie crusts

2 Method

Step 1. Preheat your oven to 425°F (220°C).

Step 2. In a large saucepan over medium heat, melt the butter. Add the onion, carrots, and celery; cook for 5 to 7 minutes until the vegetables are slightly softened.

Step 3. Stir in the flour, salt, and pepper until well combined. Gradually whisk in the chicken broth and milk, stirring constantly until the mixture thickens and reaches a simmer.

Step 4. Stir in the cubed chicken and frozen peas. Remove from heat immediately.

Step 5. Place one pie crust into the bottom of a 9-inch pie plate. Pour the chicken mixture into the crust.

Step 6. Place the second crust over the top. Trim, fold, and crimp the edges to seal. Cut several small slits in the top crust to allow steam to escape.

Step 7. Bake for 30 to 35 minutes, or until the crust is a deep golden brown and the filling is bubbling.

Step 8. Let the pie rest for 10-15 minutes before slicing to allow the sauce to set.

·
Brush the top crust with a beaten egg for a professional, shiny golden-brown finish.
·
To save time, use a store-bought rotisserie chicken and pre-made pie crusts.
·
Place the pie plate on a baking sheet to catch any drips from bubbling over into your oven.
·
If the crust edges are browning too fast, cover them loosely with aluminum foil for the last 15 minutes of baking.

? FAQ

Can I use frozen vegetables instead of fresh?

Yes, a frozen pea and carrot mix works perfectly. You can add them directly to the sauce without pre-cooking.

How do I avoid a soggy bottom crust?

Ensure your filling is thick before pouring it into the crust, and bake the pie on the lowest rack of the oven for better heat distribution.

Can I make this recipe ahead of time?

You can prepare the filling and assemble the pie up to 24 hours in advance. Keep it refrigerated and add 5-10 minutes to the bake time if starting from cold.

How long does leftover pot pie last?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F to maintain crust crispness.

Fool

Pot Pie

1 Ingredients

2 Method

💡 Chef's Tips

? FAQ

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