Easy Chicken Pot Pie
ID: 835250cd...
This classic homemade chicken pot pie features a rich, creamy filling loaded with tender chicken, peas, carrots, and celery, all enclosed in a beautifully flaky, buttery double crust. It's the ultimate comfort food that is easily customizable and perfect for cozy family dinners.
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🍳 Cooking Flow
Sauté celery, carrots, onion, and garlic in butter until slightly softened. → Stir in flour to coat, then slowly mix in warmed chicken broth and heavy cream to create a thick, smooth sauce. → Add shredded chicken, frozen peas, thyme, salt, and pepper, then let the filling cool completely to room temperature. → Roll out two pie crusts; line a 9-inch pie pan with the first, add the cooled filling, and cover with the second crust. → Trim and crimp the edges, brush with cream, cut steam vents, and bake at 425°F for 20 minutes, then at 350°F for 40 minutes.
Cooking Steps
Brief Cooking Order
Sauté celery, carrots, onion, and garlic in butter until slightly softened. → Stir in flour to coat, then slowly mix in warmed chicken broth and heavy cream to create a thick, smooth sauce. → Add shredded chicken, frozen peas, thyme, salt, and pepper, then let the filling cool completely to room temperature. → Roll out two pie crusts; line a 9-inch pie pan with the first, add the cooled filling, and cover with the second crust. → Trim and crimp the edges, brush with cream, cut steam vents, and bake at 425°F for 20 minutes, then at 350°F for 40 minutes.
Introduction
This classic homemade chicken pot pie features a rich, creamy filling loaded with tender chicken, peas, carrots, and celery, all enclosed in a beautifully flaky, buttery double crust. It's the ultimate comfort food that is easily customizable and perfect for cozy family dinners.
Step 1
Prepare the fresh ingredients: slice the celery and carrots, chop the onion, mince the garlic, and strip the fresh thyme leaves from their stalks before chopping them.
Step 2
Heat a large skillet over medium-high heat and melt 1/4 cup of unsalted butter.
Step 3
Add the chopped onion, carrots, celery, and minced garlic into the melted butter. Cook for about 5 minutes, stirring frequently, until the carrots are slightly softened.
Step 4
Sprinkle 1/3 cup of all-purpose flour over the vegetables. Mix thoroughly to coat the vegetables and cook the mixture for about 2 minutes to cook off the raw flour taste.
Step 5
Gradually drizzle in 1 & 3/4 cups of warmed chicken broth while stirring continuously to prevent lumps.
Ingredients List
Important Notes
Make sure the chicken pot pie filling is completely cooled to room temperature before pouring it into the pie crust; putting warm filling into raw pastry will melt the butter, resulting in a soggy bottom.
Do not stretch the pie dough when fitting it into the pan. Stretching builds tension, causing the crust to shrink significantly during baking.
Warming the chicken broth and heavy cream beforehand ensures they incorporate smoothly into the hot flour-butter roux without forming clumps.
Baking the pie on a rimmed baking sheet catches any potential boil-overs, keeping your oven clean.
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