Classic Chicken Pot Pie
Traditional dish · American
A comforting and hearty classic, this chicken pot pie features tender chicken and mixed vegetables in a creamy sauce, all encased in a flaky, golden-brown pastry crust.
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Ingredients
- All-purpose flour1 cup
- Butter1/2 cup
- Chicken broth1.5 cups
- Heavy cream1 cup
- Cooked chicken, shredded or diced3 cups
- Frozen peas1 cup
- Frozen carrots, diced1 cup
- Frozen corn1 cup
- Onion, finely chopped1/2 cup
- Celery, finely chopped1/2 cup
- Salt1 teaspoon
- Black pepper1/2 teaspoon
- Pie crust, double crust1 package (for 9-inch pie)
- Egg, beaten (for egg wash)1
Steps
- 1
Preheat oven to 400°F (200°C).
- 2
In a large saucepan, melt butter over medium heat. Add chopped onion and celery and cook until softened, about 5-7 minutes.
- 3
Whisk in flour and cook for 1 minute, stirring constantly.
- 4
Gradually whisk in chicken broth and heavy cream until smooth. Bring to a simmer, stirring constantly, until thickened.
- 5
Stir in cooked chicken, frozen peas, carrots, and corn. Season with salt and pepper.
- 6
Pour the filling into the bottom pie crust.
- 7
Place the top crust over the filling. Crimp the edges to seal and cut several slits in the top crust to allow steam to escape.
- 8
Brush the top crust with the beaten egg for a golden finish.
- 9
Bake for 30-40 minutes, or until the crust is golden brown and the filling is bubbly.
- 10
Let stand for 10 minutes before serving.
