Classic Chicken Pot Pie Recipe: Flaky Crust, Hearty Filling (Print Version)

Classic Chicken Pot Pie: Learn my easy, rustic recipe for flaky pastry, tender chicken, & creamy veggies. Your ultimate comfort meal awaits!

# Recipe Info:

Prep Time: 30 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 75 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Contains dairy, gluten, poultry

# Ingredients:

→ Pastry & Fats

01 - Refrigerated Pie Crusts (2, 9-inch)
02 - Unsalted Butter (4 tbsp)
03 - Olive Oil (1 tbsp)

→ Hearty Filling Base

04 - Cooked Chicken (2 cups, shredded or diced)
05 - Yellow Onion (1 medium, diced)
06 - Carrots (2 medium, diced)
07 - Celery Stalks (2, diced)
08 - Frozen Peas (1 cup)
09 - Small Potatoes (1 cup, diced, optional)

→ Creamy Sauce & Flavor Boosters

10 - All-Purpose Flour (1/3 cup)
11 - Chicken Broth (2 cups, low sodium)
12 - Heavy Cream (1/2 cup)
13 - Dried Thyme (1 tsp)
14 - Bay Leaf (1)
15 - Salt and Black Pepper (to taste)

# Instructions:

01 - Okay, first things first, pull those pie crusts out of the fridge and let them hang out for a bit, maybe 10-15 minutes. It makes them way easier to unroll without cracking. I always forget this part and end up with a slightly jagged edge on my first crust. Gently unroll one into a 9-inch pie dish. Press it in, trim the edges if you're feeling fancy, and then poke the bottom all over with a fork. This helps prevent a soggy bottom, which is honestly the worst pot pie sin.
02 - Heat your olive oil and butter in a large skillet or Dutch oven over medium heat. Once the butter's melted and bubbly, toss in your diced onion, carrots, and celery. Stir them around for about 5-7 minutes, until they start to soften and the onion turns translucent. This step smells so good, like the start of something truly delicious. I once got distracted and let them brown a little too much; the filling was still good, but that sweet aroma was slightly lost.
03 - Sprinkle the flour over the softened vegetables. Stir it constantly for about 1-2 minutes. This is your roux, thickening magic in the making! It’ll look a bit pasty, and you want to cook out that raw flour taste. Then, slowly whisk in the chicken broth, making sure to get rid of any lumps. Add the heavy cream, dried thyme, and bay leaf. Bring it to a gentle simmer, stirring occasionally, until the sauce starts to thicken up. It should coat the back of a spoon. Season with salt and pepper to your liking here – taste it!
04 - Once the sauce is thick and lovely, stir in your cooked chicken, frozen peas, and diced potatoes (if using). Give it all a good mix so everything is coated in that creamy, herb-infused sauce. Let it simmer for another 2-3 minutes, just to heat everything through and let those flavors meld. This is where the Classic Chicken Pot Pie Recipe starts to really come together, and the anticipation builds, honestly!
05 - Pour your warm, glorious filling into the pie crust-lined dish. Now, unroll your second pie crust and carefully place it over the filling. Trim any excess, leaving about a half-inch overhang. Crimp the edges together, pressing firmly to seal the top and bottom crusts. I usually just use my fingers for a rustic look; sometimes it's a bit uneven, but that's part of the charm. Don't forget to cut a few slits in the top crust – this lets steam escape, preventing a crust explosion, which I've definitely had happen before, oops!
06 - Pop that beauty into a preheated oven at 400°F (200°C) for 35-45 minutes. You're looking for a gorgeous, golden-brown crust and a filling that's bubbling away. If the crust starts browning too quickly, you can loosely tent it with foil. When it comes out, the whole kitchen will smell incredible. Let it rest for 10-15 minutes before slicing and serving. That resting time is crucial; it helps the filling set, so you don't end up with a runny mess. Trust me on this one.

# Notes:

01 - Always let your pie crusts warm up slightly before unrolling to prevent cracks.
02 - Store cooled leftovers in an airtight container in the fridge for up to 3-4 days; avoid microwave reheating for the best crust.
03 - Swap chicken for cooked turkey or add mushrooms for a different flavor profile.
04 - Serve with a crisp green salad to balance the richness, and maybe a glass of dry white wine.

# Equipment Needed:

01 - 9-inch pie dish
02 - Large skillet or Dutch oven
03 - Whisk
04 - Measuring cups and spoons

# Nutrition (Per Serving):

Calories: 450
Total Fat: 28g
Total Carbohydrate: 35g
Protein: 20g

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