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Chicken Pot Pie with Pie Crust Recipe

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3.9 from 6 reviews

This classic Chicken Pot Pie recipe is a comforting and hearty dish featuring a creamy chicken and vegetable filling baked inside a flaky, golden pie crust. Perfect for family dinners, this pot pie combines tender cooked chicken, sautéed onions, carrots, celery, and sweet peas in a rich sauce made with chicken broth and half-and-half, all topped with a classic refrigerated pie crust baked to perfection.

  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings

Ingredients

Filling Ingredients

  • 2 cups chicken broth
  • 1 cup half-and-half (or substitute with heavy cream or whole milk)
  • ⅓ cup salted butter
  • 1 cup chopped onion
  • 1 cup peeled and chopped carrots
  • 1 cup chopped celery
  • ½ cup all-purpose flour
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 4 cups chopped, cooked chicken (such as rotisserie chicken)
  • ½ cup frozen peas (not thawed)

Crust

  • 1 refrigerated pie crust (from a 14.1-ounce box)

Instructions

  1. Preheat oven: Preheat your oven to 400°F (200°C). Grease a 2-quart casserole dish, deep-dish pie plate, or a 2-quart oven-safe skillet to prepare it for the pie filling.
  2. Mix broth and half-and-half: In a medium bowl, whisk together the chicken broth and half-and-half until well combined. Set aside for later use in the sauce.
  3. Sauté vegetables: Melt the salted butter in a large skillet over medium-high heat. Add the chopped onion, carrots, and celery, sautéing for about 10 minutes until the vegetables are softened and fragrant.
  4. Add flour: Sprinkle the all-purpose flour over the sautéed vegetables and stir continuously for 1 minute to cook out the raw flour taste and form a roux base.
  5. Cook sauce: Reduce the heat to medium, then slowly stir in the chicken broth and half-and-half mixture. Cook, stirring regularly, until the sauce thickens, about 5 to 6 minutes. Be careful not to let the mixture boil rapidly to avoid curdling.
  6. Add seasoning and chicken: Stir in kosher salt, ground black pepper, chopped cooked chicken, and frozen peas, mixing thoroughly to combine all ingredients evenly.
  7. Assemble pie: Transfer the chicken and vegetable filling into the prepared baking dish. Cover the filling with the refrigerated pie crust. Trim any excess dough and crimp the edges nicely to seal the pie. Cut slits on the top crust to allow steam to escape during baking.
  8. Bake: Place the assembled pot pie in the preheated oven and bake for 35 to 40 minutes or until the crust is golden brown and crisp.
  9. Rest and serve: Remove the pot pie from the oven and let it rest for 10 to 15 minutes before serving to allow the filling to set slightly for easier slicing.

Notes

  • Use leftover cooked chicken or rotisserie chicken for convenience and flavor.
  • You can substitute half-and-half with heavy cream or whole milk if desired.
  • Make sure slits are cut on the pie crust to allow steam to escape and prevent sogginess.
  • Vegetables can be finely diced if preferred for a smoother texture.
  • Let the pot pie rest before serving to avoid hot filling spilling out.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesvibe.com/chicken-pot-pie-with-pie-crust-recipe/