Classic Chicken Pot Pie
Traditional dish · American
A comforting and traditional chicken pot pie featuring 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 flour1/2 cup
- Butter1/2 cup
- Chicken broth1.5 cups
- Milk1/2 cup
- Cooked chicken, diced3 cups
- Frozen peas1 cup
- Frozen carrots, diced1 cup
- Frozen corn1/2 cup
- Onion, chopped1/2 cup
- Celery, chopped1/2 cup
- Salt1 tsp
- Black pepper1/2 tsp
- Pie crusts, refrigerated2
- Egg, beaten (for wash)1
Steps
- 1
Preheat oven to 400°F (200°C).
- 2
In a large skillet, melt butter over medium heat. Add onion and celery and cook until softened, about 5 minutes.
- 3
Whisk in flour and cook for 1 minute, stirring constantly.
- 4
Gradually whisk in chicken broth and milk until smooth. Bring to a simmer, stirring constantly. Cook until thickened, about 5 minutes.
- 5
Stir in cooked chicken, peas, carrots, corn, salt, and pepper. Remove from heat.
- 6
Line a 9-inch pie plate with one pie crust. Pour the chicken mixture into the crust.
- 7
Place the second pie 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 beaten egg.
- 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.
