Chicken Pot Pie
If you’re searching for old-fashioned, traditional chicken pot pie then look no further! This simple chicken pot pie recipe is the ultimate comfort food and can easily work with turkey as well. It features a flaky pie crust filled with shredded chicken and a variety of vegetables mixed in creamy sauce. Kids and adults both really enjoy this recipe and it’s quick enough to prepare any night of the week, even after a long day of work. Best of all, the kids won’t be complaining about getting their daily dose of vegetables when they come stuffed together inside this delicious chicken pot pie! I recommend using rotisserie chicken from the grocery store because it’s already cooked and seasoned. Try making it yourself to see just how good it really is!
Chicken Pot Pie
Make this chicken pot pie in just one hour. It's filled with vegetables and your kids will still love it!
- 1 cup potato (peeled and diced)
- 3/4 cup carrots (sliced)
- 1/2 cup celery (sliced)
- 1/2 cup butter (unsalted)
- 2/3 cup onion (diced)
- 1 garlic clove (minced)
- 1 1/4 tsp salt
- 1/2 tsp black pepper (ground)
- 1/4 tsp dried thyme
- 1/4 tsp poultry seasoning
- 1/2 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup milk
- 3 cups cooked chicken meat (shredded or cubed)
- 1 cup peas
- 2 refrigerated pie crusts
- 1 egg beaten together with 1 tbsp water to make an egg wash
Preheat oven to 425 degrees.
Place the potatoes, garlic clove, celery and carrots into a small saucepan. Cover with water and then bring to a boil so everything can soften. This usually takes 5-8 minutes. Then drain.
Melt butter in a large saute pan. Add onions and saute for 3 minutes.
Add salt, thyme, black pepper and poultry seasoning. Then, sprinkle some flour on top and cook for 1 minute, stirring to cook the flour evenly.
Gradually whisk in both the chicken broth and then the milk. Add in the potatoes, garlic, celery and carrots and then let simmer for a few minutes to thicken. Taste for seasoning and add additional salt and black pepper if desired.
Gently stir in the shredded chicken and peas. Turn heat off.
Place 1 pie crust into the bottom of a deep dish pie plate. Then, pour filling into the pie shell.
Place the second pie crust on top of the first and then trim excess. Press the two pie crusts together to seal and crimp edge using your fingers or the end of a fork.
Brush egg wash on top of the pie and use a knife to cut 4 slits, moving outward from the center. This will let steam escape.
Place the pot pie on a baking sheet and then place it in the oven to bake for 30 minutes.
Let the pie rest for at least 10 minutes to cool. Then, serve and enjoy!