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The BEST Creamy Chicken Pot Pie Recipe

The BEST Creamy Chicken Pot Pie Recipe
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5 from 30 reviews

The BEST Creamy Chicken Pot Pie features a velvety and creamy chicken pot pie filling perfectly seasoned in a buttery and flaky pie crust. This classic comfort food dish is sure to be a hit with family and friends!

Ingredients

For the Filling:

  • 3 carrots, sliced (about 2 cups)
  • ½ onion, chopped
  • 2 celery stalks, diced (about 1 cup)
  • 3 garlic cloves, minced
  • 1 tablespoon salted butter
  • 3 cups cooked and shredded chicken
  • ⅓ cup all-purpose flour
  • 3 teaspoons thyme
  • 2 teaspoons salt (or to taste)
  • 2 teaspoons pepper (or to taste)
  • 1 cup chicken broth
  • 2 cups whole milk
  • 1 cup heavy cream
  • ½ cup frozen peas

For the Crust:

  • 1 package pie crust (two crusts)
  • 1 egg, lightly beaten

Instructions

  1. Prepare the Chicken: Shred 3 cups of cooked chicken and set aside.
  2. Sauté Vegetables: In a large skillet or pot, sauté carrots, onion, and celery until tender. Add garlic and cook until fragrant.
  3. Create Roux: Whisk in flour, thyme, salt, and pepper. Cook for 1 minute.
  4. Add Liquids: Whisk in chicken broth, milk, and heavy cream. Simmer until thickened.
  5. Combine: Stir in peas and cooked chicken.
  6. Assemble Pie: Preheat oven. Line pie dish with crust, fill with mixture, cover with second crust, and seal edges.
  7. Bake: Cut slits in the crust, brush with egg wash, and bake until golden brown.
  8. Serve: Allow to cool slightly before serving.

Notes

  • You can use a rotisserie chicken or boil chicken breasts/thighs for the shredded chicken.
  • To store, refrigerate in an airtight container for 3-5 days.
  • For reheating, bake in the oven for a crispy crust or microwave for convenience.
  • Freeze unbaked or baked pies for up to 3 months. Thaw in the refrigerator before baking/reheating.

Nutrition

Find it online: https://bitezly.com/the-best-creamy-chicken-pot-pie-recipe/