Hearty Chicken Pot Pie: Family Dinner (Print Version)

Creamy chicken pot pie with flaky crust. Loaded with tender chicken and vegetables, this classic comfort food is perfect for any family meal.

# Recipe Info:

Prep Time: 25 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 65 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American

# Ingredients:

→ Golden Flaky Crust

01 - 2 (9-inch) refrigerated pie crusts
02 - 1 large egg
03 - 1 tbsp water

→ Hearty Chicken & Garden Medley

04 - 2 cups cooked chicken, shredded or diced (from about 1 lb boneless, skinless chicken breast)
05 - 1 cup frozen peas and carrots blend
06 - 1/2 cup diced celery
07 - 1/2 cup diced Yukon Gold potato

→ Rich & Creamy Velouté

08 - 1/2 cup unsalted butter
09 - 1/2 cup all-purpose flour
10 - 2 cups low-sodium chicken broth
11 - 1 cup whole milk
12 - 1/2 tsp dried thyme
13 - 1/4 tsp black pepper
14 - Salt to taste

→ Aromatic Foundations & Finish

15 - 1 medium yellow onion, diced
16 - 2 cloves garlic, minced
17 - 2 tbsp fresh parsley, chopped

# Instructions:

01 - Preheat oven to 400°F. Unroll 1 (9-inch) refrigerated pie crust into a 9-inch pie plate. In a small bowl, whisk 1 large egg with 1 tbsp water for an egg wash. This prepares your base for The BEST Chicken Pot Pie: Comfort Food Favorite.
02 - In a large pot or Dutch oven, melt 1/2 cup unsalted butter over medium heat. Add 1 medium yellow onion, diced, and 1/2 cup diced celery; cook for 5-7 minutes until softened. Stir in 2 cloves garlic, minced, and 1/2 cup diced Yukon Gold potato; cook for another 3 minutes.
03 - Sprinkle 1/2 cup all-purpose flour over the cooked vegetables, stirring for 1 minute. Gradually whisk in 2 cups low-sodium chicken broth and 1 cup whole milk until smooth. Bring to a simmer, stirring constantly, until thickened. Season with 1/2 tsp dried thyme, 1/4 tsp black pepper, and salt to taste.
04 - Remove the pot from heat. Stir in 2 cups cooked chicken, shredded or diced, 1 cup frozen peas and carrots blend, and 2 tbsp fresh parsley, chopped, into the thickened sauce. This hearty mixture forms the core of The BEST Chicken Pot Pie: Comfort Food Favorite.
05 - Pour the chicken and vegetable filling into the prepared pie crust. Top with the second 1 (9-inch) refrigerated pie crust. Crimp the edges to seal and cut several slits in the top crust for steam to escape. Brush generously with the egg wash.
06 - Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly. If the crust browns too quickly, loosely tent with foil. This ensures a perfectly cooked The BEST Chicken Pot Pie: Comfort Food Favorite.
07 - Let The BEST Chicken Pot Pie: Comfort Food Favorite rest for 10-15 minutes before slicing and serving. This allows the filling to set, preventing it from being too runny when cut.

# Notes:

01 - For a quicker prep, use a rotisserie chicken. Simply shred the meat and add it to the filling.
02 - Leftover pot pie can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave.
03 - Serve this comforting pot pie with a simple side salad or some crusty bread to soak up any extra sauce.
04 - To prevent the pie crust edges from burning, you can cover them with aluminum foil during the last 15-20 minutes of baking.

# Tools You'll Need:

01 - 9-inch pie dish
02 - large skillet or Dutch oven
03 - whisk
04 - measuring cups and spoons
05 - cutting board
06 - knife

# Nutrition Facts (Per Serving):

Calories: 465 kcal
Total Fat: 27 g
Total Carbohydrate: 32 g
Protein: 20 g

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