Go Back
chicken pot pie

Chicken Pot Pie

Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 5 people
Calories 358 kcal

Equipment

  • 1 Large skillet or frying pan: For sauteing the vegetables and cooking the chicken filling
  • 1 Wooden spoon or spatula: For stirring the ingredients in the skillet.
  • 1 9-inch pie dish or baking dish: For assembling the pot pie.
  • 1 Rolling pin: If you're making homemade pastry dough for the crust.
  • 1 Baking sheet: To place under the pie dish while baking to catch any drips.
  • 1 Oven: For baking the pot pie.

Ingredients
  

2 cups cooked chicken, diced or shredded

1 tablespoon olive oil

1 onion, chopped

2 cloves garlic, minced

2 carrots, diced

2 celery stalks, diced

1 cup frozen peas

1/4 cup all-purpose flour

2 cups chicken broth

1/2 cup milk or cream

Salt and pepper to taste

Pastry dough for the crust (store-bought or homemade)

Instructions
 

Preheat your oven to 375°F (190°C).

    In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute.

      Add the diced carrots and celery to the skillet and cook until slightly softened, about 5 minutes.

        Stir in the cooked chicken and frozen peas, and cook for another 2-3 minutes.

          Sprinkle the flour over the chicken and vegetable mixture, and stir well to combine. Cook for 1-2 minutes to cook off the raw flour taste.

            Gradually pour in the chicken broth and milk or cream, stirring constantly to prevent lumps from forming. Bring the mixture to a simmer and cook until thickened, about 5-7 minutes. Season with salt and pepper to taste.

              Transfer the chicken mixture to a 9-inch pie dish or baking dish.

                Roll out the pastry dough to fit over the top of the pie dish. Place the pastry over the filling, and trim any excess dough. Crimp the edges to seal, and cut a few slits in the top to allow steam to escape.

                  Place the pie dish on a baking sheet (to catch any drips) and bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.

                    Allow the Chicken Pot Pie to cool for a few minutes before serving. Enjoy the comforting flavors of this classic dish!