Hearty Chicken Pot Pie: Flaky Crust, Creamy Filling (Print Version)

Chicken Pot Pie is wholesome comfort food. Learn to make this classic dish with a flaky crust and rich, savory filling. A family favorite recipe.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 55 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Contains dairy, wheat, egg, chicken.

# Ingredients:

→ Main Ingredients

01 - 4 tbsp unsalted butter
02 - 1/2 cup all-purpose flour
03 - 2 cups chicken broth
04 - 1 cup whole milk
05 - 2 cups cooked chicken, shredded or diced

→ Fresh Veggies

06 - 1 medium yellow onion, chopped
07 - 2 medium carrots, peeled and diced
08 - 2 stalks celery, diced
09 - 1 cup frozen peas and corn blend

→ Flavor Boosters

10 - 1/4 cup fresh parsley, chopped
11 - 1 tsp salt (or to taste)
12 - 1/2 tsp black pepper (or to taste)

→ Crust Essentials

13 - 1 sheet puff pastry (or pie crust), thawed
14 - 1 large egg, whisked with 1 tbsp water (for egg wash)

# Instructions:

01 - Start by melting that glorious unsalted butter in a large pot or Dutch oven over medium heat. Once it's shimmering, toss in your chopped yellow onion, carrots, and celery. Stir them around, letting them soften up for about 5-7 minutes. You want them tender, but not mushy. I love how the kitchen starts to smell sweet and savory at this point; it’s the beginning of something wonderful, honestly.
02 - Sprinkle the all-purpose flour over the softened vegetables. Stir constantly for about 1 minute, letting it cook out that raw flour taste. This is your roux, the magic thickener! Then, slowly, and I mean *slowly*, whisk in the chicken broth, making sure there are no lumps. Follow with the whole milk, continuing to whisk until the mixture starts to thicken. This is where I once rushed it and got a few lumps, so take your time here!
03 - Once your sauce is thick and bubbly, stir in the cooked chicken, frozen peas, and corn. Season generously with salt and black pepper. Taste it! This is crucial. Does it need more salt? More pepper? Trust your taste buds. I usually add a little extra pepper because I like that warmth. The colors are so vibrant now, it just feels wholesome.
04 - Preheat your oven to 400°F (200°C). If you're using puff pastry, unfold it onto a lightly floured surface. If you're using pie crust, roll it out. You’ll need enough to cover your pie dish with a bit of overhang. I usually just eyeball it, and sometimes it’s a little wonky, but that’s part of the charm, right?
05 - Pour your luscious chicken pot pie filling into a 9-inch pie dish or a similar sized oven-safe casserole dish. Carefully lay your pastry or pie crust over the top. Trim the edges, leaving about a 1/2-inch overhang, and crimp it decoratively with a fork or your fingers. Don't forget to cut a few slits in the top for steam to escape – I've forgotten this once, and the crust puffed up like a balloon!
06 - In a small bowl, whisk the egg with a tablespoon of water to make an egg wash. Brush this over the top of your crust. Pop it into the preheated oven and bake for 30-35 minutes, or until the crust is beautifully golden brown and the filling is bubbly and hot. The smell, oh my goodness, the smell when it's baking is honestly divine! Let it cool for a few minutes before serving, it's scorching hot.

# Notes:

01 - Personal cooking tip I've learned through experience: Always cook the flour in your roux for at least a minute to avoid a raw taste.
02 - Storage advice that actually works from my kitchen trials: Reheat leftovers gently in the oven rather than the microwave to preserve crust texture.
03 - Substitution I've tried that worked surprisingly well: Shredded turkey is a fantastic swap for chicken, especially after holidays.
04 - Serving suggestion that makes this dish extra special: Pair with a crisp green salad and a light, fruity dessert for balance.

# Equipment Needed:

01 - Large pot or Dutch oven
02 - 9-inch pie dish (or oven-safe casserole dish)
03 - whisk
04 - cutting board
05 - knife.

# Nutrition (Per Serving):

Calories: 450 kcal
Total Fat: 28g
Total Carbohydrate: 30g
Protein: 22g

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