Description
A comforting classic, chicken pot pie combines tender chicken pieces, hearty vegetables, and a rich, creamy sauce all nestled under a flaky, golden crust. It’s a perfect one-dish meal that warms you up on a chilly night or satisfies anytime you crave a cozy home-cooked dinner.
Ingredients
Scale
- 1 tablespoon vegetable oil or olive oil
- 1 pound (450 g) boneless, skinless chicken breasts or thighs, cubed
- Salt and black pepper (to taste)
- 3 tablespoons unsalted butter
- ½ cup (75 g) chopped onion (about 1 small onion)
- 1 cup (150 g) diced carrots (about 2 medium carrots)
- 1 cup (150 g) diced celery (about 2 ribs)
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme, chopped)
- 2 cups (480 ml) chicken broth
- ½ cup (120 ml) milk or half-and-half
- 1 cup (130 g) frozen peas (no need to thaw)
- 1 (9-inch) pie crust or puff pastry (store-bought or homemade)
- 1 egg, beaten (optional, for egg wash)
Instructions
- Preheat & Prep
- Preheat your oven to 400°F (200°C).
- Gather and measure all ingredients.
- Cook the Chicken
- Heat oil in a large skillet or Dutch oven over medium-high heat.
- Season the chicken with salt and pepper, then add to the pan.
- Cook for 5–7 minutes, stirring occasionally, until lightly browned and cooked through.
- Transfer the chicken to a plate and set aside.
- Sauté Vegetables
- In the same pan, reduce heat to medium and add the butter.
- Once melted, add onion, carrots, and celery. Season with a pinch of salt and pepper.
- Cook for about 5–6 minutes until the onions become translucent and the vegetables start to soften.
- Stir in garlic and cook for another minute, being careful not to let it burn.
- Make the Sauce
- Sprinkle the flour over the vegetables and stir well to coat. Cook for about 1 minute to get rid of the raw flour taste.
- Stir in dried or fresh thyme.
- Gradually pour in the chicken broth, stirring constantly to avoid lumps.
- Add milk (or half-and-half). Continue to stir until the mixture thickens, about 2–3 minutes.
- Combine & Season
- Return the cooked chicken to the pan.
- Stir in the frozen peas.
- Taste and adjust seasonings with more salt and pepper if needed.
- Assemble the Pie
- Transfer the filling into a 9-inch pie dish (or leave in your ovenproof skillet if it’s deep enough).
- Carefully lay the pie crust or puff pastry over the filling.
- Press or crimp the edges to seal. Cut a few slits on top to allow steam to escape.
- If desired, brush the crust with beaten egg for extra color and shine.
- Bake
- Place the pie on a baking sheet (to catch any drips).
- Bake in the preheated oven for 20–25 minutes or until the crust is golden brown and the filling is bubbly.
- Rest & Serve
- Let the pot pie rest for 5 minutes before serving.
- Slice and enjoy!
Notes
- Crust Choices: For a faster option, use store-bought refrigerated pie crust or puff pastry. If you have time, a homemade crust adds an extra layer of flavor.
- Veggie Variations: Swap out or add veggies like corn, mushrooms, or potatoes as desired.
- Leftovers: Store any leftovers in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Keywords: chicken pot pie, comfort food, one-dish meal, savory pie, homemade, easy dinner