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Classic Chicken Pot Pie

Recipe by Shannon

This chicken pot pie bakes with a creamy vegetable and chicken filling under a flaky golden crust that feels just right for a cozy dinner.

  • Total Time1 hour
  • Yield1 pie 1x
  • DietNut Free

Ingredients

Scale
  • 2 cups cooked shredded chicken
  • 4 tablespoons butter
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1/2 cup diced onion
  • 1/3 cup all-purpose flour
  • 1 1/2 cups chicken broth
  • 1 cup milk
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 refrigerated pie crusts

Instructions

  • Cook the carrots, celery, and onion in butter until slightly softened.
  • Stir in the flour and cook briefly.
  • Add the broth and milk and cook until creamy and thickened.
  • Stir in the cooked chicken, salt, and pepper.
  • Fit one crust into a pie dish.
  • Fill the crust with the chicken mixture.
  • Top with the second crust and crimp the edges.
  • Cut vents in the top.
  • Bake at 400 F for about 35 minutes until golden and bubbling.
  • Rest before slicing and serving.

Equipment

  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://yuminest.com/classic-chicken-pot-pie/