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Classic Chicken Pot Pie

Classic Chicken Pot Pie

Valerie
This Classic Chicken Pot Pie is a heartwarming, family-friendly meal perfect for busy weeknights or special occasions. With a creamy, savory filling of tender chicken and vegetables wrapped in a golden, flaky crust, this dish is both comforting and satisfying. It’s a Taste of Home favorite that brings everyone to the table.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 6 serving
Calories 410 kcal

Ingredients
  

  • 2 cups cooked shredded chicken
  • 1 cup frozen peas
  • 1 cup diced carrots pre-cooked
  • 1 cup diced potatoes pre-cooked
  • 1/2 cup diced celery
  • 1/3 cup butter
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon onion powder
  • 1 3/4 cups chicken broth
  • 2/3 cup milk
  • 2 unbaked pie crusts store-bought or homemade

Instructions
 

  • Preheat Oven: Preheat your oven to 425°F (220°C).
  • Make the Filling: In a large saucepan, melt the butter over medium heat. Add the flour, salt, pepper, and onion powder, stirring until smooth. Slowly whisk in the chicken broth and milk. Cook, stirring constantly, until the mixture thickens and bubbles.
  • Add Ingredients: Stir in the chicken, peas, carrots, potatoes, and celery. Remove from heat and set aside.
  • Prepare the Pie: Roll out one pie crust and place it in a 9-inch pie dish. Pour the filling into the crust.
  • Top with Crust: Roll out the second pie crust and lay it over the filling. Seal the edges and cut a few small slits on top to allow steam to escape.
  • Bake: Place the pie on a baking sheet to catch any drips. Bake for 30-35 minutes, or until the crust is golden brown.
  • Cool and Serve: Allow the pie to cool for 5-10 minutes before slicing and serving.

Notes

For a healthier twist, substitute whole wheat pie crusts and use low-fat milk.
You can swap the chicken for turkey to make it a great way to use leftovers after a holiday meal.
Make ahead tip: Prepare the filling in advance and store it in the fridge for up to 2 days.
Keyword baked chicken pot pie, chicken pot pie, family-friendly meal