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Delicious silky chicken pot pie with a golden flaky crust

Creamy Chicken Pot Pie

A heartwarming Creamy Chicken Pot Pie with juicy chicken and vibrant vegetables wrapped in a flaky crust, perfect for cozy dinners.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 400
Ingredients Method Notes

Ingredients
  

Crust
  • 2 9-inch 9-inch refrigerated pie crusts For a quick and easy base, use Pillsbury’s pie crust.
Filling
  • 1 lb boneless, skinless chicken breasts About two breasts or three cups of cooked, shredded chicken.
  • 5 tbsp butter Adds richness and helps sauté the onions.
  • 1/2 cup chopped onion Infuses sweet and savory flavor into the filling.
  • 5 tbsp flour Thickens the creamy sauce.
  • 2/3 cup whole milk Provides rich creaminess.
  • 2 cups chicken broth Adds depth to the dish.
  • 1 cup frozen peas and carrots Adds color and nutrition.
  • 1/4 tsp garlic powder Enhances the overall flavor.
  • 1/2 cup chopped celery Alternatively, use 1/4 tsp celery seed.
  • to taste Salt and pepper Essential seasonings.
  • 1 egg white For brushing on the crust for a shiny finish.

Method
 

Preparation
  1. Preheat the oven to 400°F.
  2. Cook the chicken breasts in a medium-sized saucepan filled with water over medium-high heat for 10 to 15 minutes, or until cooked through. Shred or cut into cubes and set aside.
  3. In a large saucepan over medium-high heat, melt the butter. Add chopped onions and cook for about three minutes until translucent.
  4. Stir in the flour to create a roux, cooking for another minute before gradually adding the milk and chicken broth while stirring continuously until the mixture is creamy and begins to bubble.
  5. Add frozen peas and carrots, garlic powder, celery seed, salt, and pepper. Cook, covered, for about five minutes.
  6. Stir in the shredded or cubed chicken and heat for another three minutes.
Assembly
  1. Place one pie crust in the bottom of an 8"x8"x3" baking dish. Pour the chicken mixture on top.
  2. Top with the second pie crust, seal the edges, and brush with egg white.
  3. Pierce small slits in the top crust for steam to escape.
Baking
  1. Bake in the preheated oven for 35 minutes.
  2. Allow the pie to rest for 10 to 15 minutes before cutting.

Notes

Consider adding fresh herbs like thyme or rosemary. You can swap frozen peas and carrots for fresh veggies. For extra flavor, add lemon juice or cayenne pepper.