Description
Indulge in the ultimate comfort food with this delicious Cozy Chicken Pot Pie recipe. A creamy, hearty filling of tender chicken and vegetables, topped with a flaky crust, makes this dish a favorite for cozy nights in.
Ingredients
Scale
For the Filling:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- 2 cups cooked chicken breast, shredded
- 1 cup frozen peas
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Crust:
- 1 refrigerated pie crust (or puff pastry)
Instructions
- Preheat the oven: Preheat oven to 400°F (200°C).
- Saute the vegetables: In a large skillet, melt butter with olive oil over medium heat. Add onion, carrots, and celery, cooking until softened, about 5 minutes. Stir in garlic and cook for 1 minute.
- Make the roux: Sprinkle in flour and cook, stirring, for 1–2 minutes to form a roux.
- Prepare the filling: Gradually whisk in chicken broth, then milk, cooking until thickened, about 5 minutes. Stir in chicken, peas, thyme, salt, and pepper.
- Assemble and bake: Transfer mixture to a 9-inch pie dish. Cover with pie crust, tucking edges under and cutting a few slits on top to vent. Bake for 30–35 minutes, or until crust is golden brown and filling is bubbling. Let rest 5 minutes before serving.
Notes
- For an extra flaky crust, brush the top with beaten egg before baking.
- Rotisserie chicken is a great shortcut.
- Add diced potatoes for a heartier filling.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 slice (about 1/6 of pie)
- Calories: 420
- Sugar: 5 g
- Sodium: 610 mg
- Fat: 23 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 21 g
- Cholesterol: 70 mg
