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Easy Creamy Chicken Pot Pie Recipe with Flaky Golden Crust Perfect for Family Dinner

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A comforting and easy-to-make chicken pot pie featuring a creamy filling and a buttery, flaky golden crust, perfect for cozy family dinners.

Ingredients

Scale
  • 2 cups cooked chicken, shredded or diced (rotisserie chicken works great!)
  • 1 cup carrots, diced (fresh or frozen)
  • 1 cup peas (frozen is fine, no need to thaw)
  • ½ cup celery, diced
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 4 tablespoons unsalted butter
  • ¼ cup all-purpose flour (for thickening)
  • 2 cups chicken broth
  • 1 cup whole milk or heavy cream
  • Salt and pepper, to taste
  • 1 teaspoon fresh thyme or ½ teaspoon dried thyme (optional)
  • 1 package refrigerated pie crusts (2 crusts) or homemade pie dough
  • 1 egg, beaten (for egg wash)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Melt 4 tablespoons of butter in a medium saucepan over medium heat. Add chopped onions, celery, and carrots; cook for about 5 minutes until veggies start to soften, stirring occasionally.
  3. Add minced garlic and cook for another 1-2 minutes until fragrant but not browned.
  4. Sprinkle ¼ cup flour over the veggies and stir constantly for 2 minutes to cook off the raw flour taste.
  5. Gradually whisk in 2 cups chicken broth, breaking up any lumps. Let the mixture bubble and thicken for about 3-5 minutes.
  6. Reduce heat to low and stir in 1 cup milk or heavy cream. Add salt, pepper, and thyme, then mix well until sauce is creamy and coats the back of a spoon.
  7. Stir in cooked chicken and peas. Remove from heat and let the filling cool slightly.
  8. Roll out one pie crust into a 9-inch pie dish, pressing gently to fit the bottom and sides.
  9. Pour the creamy chicken filling into the crust, spreading evenly.
  10. Cover with the second pie crust. Trim excess dough and crimp edges to seal. Cut a few slits on top to allow steam to escape.
  11. Brush the top crust with beaten egg for a golden shine.
  12. Bake in the preheated oven for 30-35 minutes, or until crust is golden brown and filling is bubbly. Cover edges with foil if browning too fast.
  13. Let the pot pie rest for about 10 minutes before serving.

Notes

Use rotisserie chicken for convenience. For gluten-free, substitute all-purpose flour and pie crust with gluten-free versions. For dairy-free, replace butter with olive oil or dairy-free margarine and use coconut or almond milk instead of cream. Let the pie rest before serving to allow filling to set. Cover crust edges with foil if browning too quickly. Filling can be prepared ahead and refrigerated overnight for easier assembly.

Nutrition

Keywords: chicken pot pie, creamy chicken pot pie, flaky crust, comfort food, family dinner, easy pot pie recipe

Find it online: https://blixfood.com/easy-creamy-chicken-pot-pie-recipe-with-flaky-golden-crust-perfect-for-family-dinner/