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Easy Homemade Chicken Pot Pie with Flaky Crust

A close-up of a flaky slice of chicken pot pie showing shredded chicken, carrots, and peas in a creamy sauce.
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Make this classic, comforting chicken pot pie using rotisserie chicken for a quick weeknight dinner. You get a creamy filling and a perfectly flaky crust.

Ingredients

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  • 2 cups cooked, shredded chicken (rotisserie chicken works well)
  • 1 cup chopped carrots
  • 1 cup frozen peas
  • 1 cup chopped celery
  • 1/2 cup chopped onion
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon dried thyme
  • 1 3/4 cups chicken broth
  • 1/2 cup heavy cream
  • 2 refrigerated pie crusts

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit. Place one pie crust into a 9-inch pie dish and press it into the bottom and up the sides. Set aside.
  2. Melt the butter in a large saucepan over medium heat. Add the onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  3. Stir in the flour, salt, pepper, and thyme. Cook for 1 minute, stirring constantly.
  4. Gradually whisk in the chicken broth until the mixture is smooth. Bring the mixture to a simmer and cook until it thickens, about 5 minutes.
  5. Remove the pan from the heat. Stir in the heavy cream and the shredded chicken. Taste the filling and adjust seasoning if needed.
  6. Pour the creamy chicken and vegetable filling into the prepared pie crust.
  7. Place the second pie crust over the filling. Crimp the edges of the top and bottom crusts together to seal. Cut several slits in the top crust to allow steam to escape.
  8. Bake for 30 to 35 minutes, or until the crust is golden brown and the filling is bubbling.
  9. Let the chicken pot pie cool on a wire rack for at least 15 minutes before slicing and serving.

Notes

  • For an extra golden crust, brush the top crust with one egg whisked with 1 tablespoon of water before baking.
  • If you prefer a biscuit topping instead of the top crust, prepare your favorite biscuit dough and place the biscuits on top of the filling instead of the second pie crust.
  • You can prepare the filling a day ahead and store it in the refrigerator. Assemble and bake when ready to eat.

Nutrition

Find it online: https://cookerycommand.com/easy-homemade-chicken-pot-pie/