Chicken Pot Pie
By Ben Braiser
Featured on August 2025
Chicken Pot Pie is a rustic comfort dish featuring tender chicken and mixed vegetables in a creamy sauce, all encased in a flaky, golden pie crust. Baked until bubbling and crisp, it delivers homey flavors in every slice. Perfect for weeknight dinners or potlucks, it reheats beautifully for leftovers.
- Prep: 25 min
- Cook: 45 min
- Total: 70 min
- Yield: 6 servings
Ingredients
- 2 tablespoon butter
- 1 cup onion, diced
- 0.50 cup carrot, diced
- 0.50 cup celery, diced
- 0.50 cup all-purpose flour
- 2.50 cup chicken broth
- 1 cup milk
- 2 cup cooked chicken, shredded
- 1 cup peas
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.50 teaspoon black pepper
- 1 sheet pie crust
Steps
- Preheat oven to 400 F.
- Melt butter in a skillet; sauté onion, carrot, and celery until softened.
- Stir in flour and cook 1 minute to form a roux.
- Gradually whisk in chicken broth and milk; bring to a simmer until thickened.
- Fold in chicken, peas, thyme, salt, and pepper.
- Pour filling into a greased 9-inch pie dish and top with pie crust sheet; cut vents in top.
- Bake for 45 minutes until crust is golden and filling bubbles; let rest 10 minutes before serving.