Chicken Pot Pie
This homemade chicken pot pie is classic comfort food with a cozy, creamy filling and a golden, flaky crust. Tender chicken, vegetables, and herbs cook together in a rich sauce that’s perfect for a comforting dinner, especially as the weather starts to shift into spring. It’s hearty, family-friendly, and the kind of timeless meal that never goes out of style.
Servings: 6
Ingredients
- 3 cups cooked chicken diced
- 2 tablespoons butter
- 1 small onion diced
- 2 carrots diced
- 2 celery stalks diced
- ⅓ cup all-purpose flour
- 2 cups chicken broth
- ½ cup whole milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- 2 refrigerated pie crusts
Instructions
- Melt the butter in a skillet over medium heat.
- Add the onion, carrots, and celery, and sauté until the vegetables are softened.
- Stir in the flour and cook for about 1 minute to form a roux.
- Gradually whisk in the chicken broth and milk, stirring continuously until the mixture thickens into a creamy sauce.
- Add the cooked chicken, salt, black pepper, and dried thyme, stirring until everything is well combined.
- Transfer the filling to a pie dish lined with one pie crust.
- Place the second pie crust over the top and crimp the edges to seal.
- Cut a few small vents in the top crust to allow steam to escape.
- Bake at 400°F for 35–40 minutes, until the crust is golden brown.
- Let the pot pie cool before slicing so the filling can set.
- Garnish with fresh thyme before serving.