Are you ready to experience the most mouthwatering, soul-warming dish that will instantly transport you to culinary heaven? Our Creamy Chicken Pot Pie is not just a recipe—it's a guaranteed crowd-pleaser that combines tender, juicy chicken, vibrant vegetables, and a luxuriously rich cream sauce, all nestled between two perfectly golden, flaky pie crusts. Whether you're looking to impress your family or create a memorable meal that feels like a warm hug, this recipe is your ultimate comfort food solution!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: American
Serves: 6 servings
Ingredients
- 1 lb cooked chicken, shredded
- 1 cup frozen peas
- 1 cup carrots, diced
- 1/2 cup celery, diced
- 1/2 cup onion, diced
- 1 cup heavy cream
- 1 cup chicken broth
- 1 tsp garlic powder
- 1 tsp thyme
- 1 tsp salt
- 1/2 tsp pepper
- 2 pie crusts
Instructions
- Preheat the oven to 375°F (190°C). Ensure the rack is positioned in the center of the oven.
- In a large skillet, melt butter over medium heat. Add diced onions, celery, and carrots. Sauté for 5-7 minutes until vegetables are softened and slightly translucent.
- Sprinkle garlic powder, thyme, salt, and pepper over the vegetables. Stir to evenly distribute the seasonings.
- Pour in chicken broth and heavy cream. Bring the mixture to a gentle simmer, stirring occasionally to prevent scorching.
- Add shredded chicken and frozen peas to the skillet. Stir and let the mixture simmer for 3-4 minutes until everything is heated through and slightly thickened.
- Prepare a 9-inch pie dish. Carefully place one pie crust into the bottom of the dish, allowing slight overhang around the edges.
- Pour the chicken and vegetable mixture into the pie crust, spreading it evenly.
- Cover the filling with the second pie crust. Trim excess dough and crimp the edges to seal. Cut 3-4 small slits in the top crust to allow steam to escape.
- Optional: Brush the top crust with an egg wash for a golden, shiny finish.
- Place the pie in the preheated oven and bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
- Remove from oven and let the pie rest for 10-15 minutes before serving. This allows the filling to set and makes cutting easier.
- Slice and serve hot, enjoying the creamy, comforting flavors of this classic chicken pot pie.
Tips
- Use rotisserie chicken for an even easier preparation and extra flavor boost.
- Ensure your vegetables are uniformly diced for even cooking and a beautiful presentation.
- Let the pie rest after baking to allow the filling to set, preventing a runny consistency.
- For an extra crispy crust, brush with egg wash and consider sprinkling some herbs on top.
- If the crust edges brown too quickly, cover them with aluminum foil to prevent burning.
- Make the filling ahead of time and refrigerate to enhance the flavors.
- For a lighter version, you can substitute heavy cream with half-and-half or milk.
- Don't skip the resting time after baking—it's crucial for the perfect slice!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 25g
Protein: 25g
Fat: 30g
Saturated Fat: 15g
Cholesterol: 110mg
