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Delicious Chicken Pot Pie with Flaky Pie Crust Recipe

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Chicken Pot Pie with Pie Crust is the ultimate comfort food, featuring a creamy chicken and vegetable filling encased in a flaky, golden pie crust. This dish combines tender chunks of chicken, hearty vegetables, and a rich, savory gravy, all baked to perfection. Perfect for family dinners, it’s both satisfying and delicious, with the perfect balance of flavors and textures.

Ingredients

Scale

Filling:

  • 2 cups cooked chicken, shredded or diced
  • 1 cup frozen peas and carrots
  • 1 cup frozen corn kernels
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup whole milk (or half-and-half for a creamier texture)
  • 1 tsp dried thyme
  • Salt and black pepper, to taste

Pie Crust:

  • 2 pre-made pie crusts (or homemade pie crust if preferred)
  • 1 tbsp butter (for greasing)

Instructions

  • Prepare the Filling:
    • Preheat the oven to 400°F (200°C).
    • In a large saucepan, melt the butter over medium heat. Add the diced onion and garlic and cook for 5 minutes until softened.
    • Stir in the flour and cook for 1–2 minutes to form a roux.
    • Gradually add the chicken broth and milk, stirring constantly until the mixture thickens and becomes smooth.
    • Add the cooked chicken, peas, carrots, corn, and thyme to the saucepan. Stir well to combine. Season with salt and pepper to taste.
    • Let the filling simmer for 5–7 minutes until everything is heated through and the sauce is thick.
  • Assemble the Pie:
    • Lightly grease a 9-inch pie dish with butter.
    • Place one of the pie crusts into the pie dish, pressing it down gently to fit the shape of the dish.
    • Pour the chicken and vegetable filling into the crust, spreading it evenly.
    • Top with the second pie crust, trimming any excess dough and crimping the edges to seal the pie.
    • Cut a few slits in the top crust to allow steam to escape while baking.
  • Bake the Pie:
    • Place the pie on a baking sheet to catch any drips.
    • Bake in the preheated oven for 30–35 minutes, or until the crust is golden brown and the filling is bubbling.
    • If the crust starts to brown too quickly, cover the edges with aluminum foil and continue baking.
  • Serve:
    • Let the chicken pot pie cool for about 5 minutes before slicing. Serve warm and enjoy!

Notes

  • You can use rotisserie chicken for a quicker preparation.
  • Add any favorite vegetables such as potatoes, green beans, or mushrooms for extra flavor.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Keywords: Chicken Pot Pie with Pie Crust, classic chicken pot pie, homemade chicken pot pie, creamy chicken pie, savory chicken pie, flaky pie crust chicken pot pie, comfort food, family dinner pie, chicken and vegetable pie.

Find it online: https://inqelab.com/delicious-chicken-pot-pie-with-flaky-pie-crust-recipe/