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Homemade Chicken Pot Pie with golden crust and vegetables

Chicken Pot Pie

This heartwarming chicken pot pie brings together savory chicken, mixed vegetables, and a flaky crust, creating a comforting family favorite.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Filling
  • 2 cups cooked chicken, shredded You can use rotisserie chicken for convenience
  • 1 cup carrots, diced
  • 1 cup peas (fresh or frozen)
  • 1 cup potatoes, diced
  • 1/2 cup onion, chopped
  • 2 tablespoons fresh parsley, chopped optional, for garnish
For the Sauce
  • 1/3 cup butter
  • 1/3 cup flour
  • 1 cup chicken broth homemade or low-sodium
  • 1 cup milk or a dairy-free alternative
  • 1 teaspoon thyme dried or fresh
  • to taste salt and pepper
For the Crust
  • 1 sheet store-bought puff pastry or homemade pie crust ensure it’s well-chilled

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a large skillet, melt the butter over medium heat. Add the chopped onion and cook until translucent, about 2-3 minutes.
  3. Incorporate the diced carrots and potatoes, cooking for another 5-7 minutes until they start to soften.
  4. Sprinkle the flour over the mixture and stir for 1-2 minutes.
  5. Gradually whisk in the chicken broth and then the milk, stirring until the mixture thickens and bubbles, about 4-5 minutes.
  6. Add the shredded chicken, peas, thyme, salt, and pepper, mixing well.
Assembly
  1. Pour the chicken filling into a 9-inch pie dish. Unroll the puff pastry over the top, pressing down the edges to seal.
  2. Cut a few slits in the crust to allow steam to escape.
Baking
  1. Place the pie in the oven and bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbling.
Serving
  1. Remove from the oven and let cool for 5 minutes before serving. Garnish with fresh parsley if desired.

Notes

Using fresh vegetables will enhance the flavor, but frozen vegetables work great too! Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, about 15-20 minutes.