Chicken Pot Pie

Classic Chicken Pot Pie

This recipe features a creamy, savory chicken and vegetable filling encased in a flaky, golden-brown pastry crust. It's the ultimate comfort food!

Yields: 6-8 servings Prep time: 30 minutes Cook time: 45-55 minutes

Ingredients:

• For the Crust:
  • 2 (14.1 ounce) boxes refrigerated pie crusts (such as Pillsbury), or homemade double pie crust
• For the Filling:
  • 1/2 cup (1 stick) unsalted butter
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 1/2 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup whole milk or half-and-half
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary, crushed
  • Salt and freshly ground black pepper to taste
  • 2 cups cooked chicken, shredded or diced (rotisserie chicken works great!)
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1/4 cup chopped fresh parsley (optional, for garnish)

Equipment:

• 9-inch pie dish (deep-dish if possible)
• Large skillet or Dutch oven

Instructions:

1. Prepare the Crust: If using refrigerated pie crusts, let them sit at room temperature for 15-20 minutes to soften. Carefully unroll one pie crust and gently fit it into a 9-inch pie dish. Trim the edges, leaving about a 1/2-inch overhang. Don't press it down too firmly yet. Refrigerate while you make the filling.
2. Melt Butter & Sauté Aromatics: In a large skillet or Dutch oven, melt the butter over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 8-10 minutes.
3. Make the Roux: Sprinkle the flour over the cooked vegetables. Cook, stirring constantly, for 1-2 minutes. This creates a roux, which will thicken your sauce.
4. Whisk in Liquids: Gradually whisk in the chicken broth and then the milk (or half-and-half) until smooth and no lumps remain. Bring the mixture to a simmer, stirring constantly, until it thickens, about 5-7 minutes.
5. Season the Sauce: Stir in the dried thyme and crushed dried rosemary. Season generously with salt and black pepper to taste. Taste and adjust seasonings as needed.
6. Add Chicken & Vegetables: Remove the skillet from the heat. Stir in the cooked chicken, frozen peas, and frozen corn.
7. Assemble the Pie: Pour the chicken and vegetable filling into the chilled pie crust in the pie dish.
8. Top with Crust: Unroll the second pie crust and carefully place it over the filling. Trim the edges, leaving about a 1/2-inch overhang. Press the top and bottom crust edges together firmly to seal, then crimp the edges decoratively (you can use a fork or your fingers).
9. Vent the Pie: Cut several slits in the top crust to allow steam to escape during baking.
10. Bake: Place the pie dish on a baking sheet (to catch any potential spills). Bake in the preheated oven for 45-55 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, you can loosely tent the edges with aluminum foil.
11. Rest & Serve: Let the chicken pot pie rest for at least 10-15 minutes before slicing and serving. This allows the filling to set and prevents it from being too runny. Garnish with fresh parsley, if desired.

Tips & Variations:

• Homemade Crust: For an even more impressive pie, use your favorite homemade pie crust recipe.
• Different Meats: You can substitute turkey for chicken, especially great for using up Thanksgiving leftovers.
• Added Flavor: A pinch of garlic powder or onion powder can be added to the sauce along with the other seasonings.
• Mushrooms: Sauté sliced mushrooms with the other vegetables for an earthy flavor.
• Creamier Filling: For an extra rich filling, use heavy cream instead of milk or half-and-half.
• Individual Pot Pies: Divide the filling among ramekins or individual oven-safe bowls and top each with a small circle of pie crust for individual servings. Adjust baking time as needed.