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

Make this Classic Chicken Pot Pie Recipe with a flaky crust and rich, creamy filling. My family's favorite comfort food, perfect for any night.

# Recipe Info:

Prep Time: 30 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 75 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American Comfort
Dietary: Contains Dairy, Contains Wheat, Contains Chicken

# Ingredients:

→ Filling Foundation

01 - 3 cups cooked chicken, shredded
02 - 2 cups mixed frozen vegetables (peas, carrots, corn, green beans)
03 - 3 tbsp unsalted butter
04 - 1 yellow onion, chopped
05 - 2 cloves garlic, minced

→ Flavor Builders

06 - 1/2 tsp dried thyme
07 - 1/4 tsp black pepper
08 - 1 tsp salt (or to taste)
09 - 3 cups low-sodium chicken broth
10 - 1/2 cup heavy cream
11 - 1/3 cup all-purpose flour

→ Crust Essentials

12 - 2 (9-inch) refrigerated pie crusts

→ Finishing Touches

13 - Optional: 1 egg, beaten with 1 tsp water (for egg wash)

# Instructions:

01 - First things first, get those pie crusts ready. If they're frozen, let them thaw on the counter for about 15-20 minutes. You want them pliable, not crumbly, but not super warm either. I usually take them out right when I start chopping my aromatics. Once, I forgot and tried to unroll a rock-hard crust; it cracked everywhere, a total mess. Gently unroll one into a 9-inch pie plate, letting the edges hang over a bit. Set the other one aside for the top. This is the foundation of your Classic Chicken Pot Pie Recipe, so be gentle!
02 - In a large pot or Dutch oven, melt a few tablespoons of butter over medium heat. Add your chopped onion and let it soften, about 5-7 minutes, until it's translucent and smells sweet. Then, toss in the minced garlic and cook for just another minute until fragrant. Don't let it brown! I've burned garlic before, and trust me, that bitter taste will haunt your pot pie. This step is where the base flavors for your Classic Chicken Pot Pie Recipe really start to build, so take your time.
03 - Sprinkle the flour over the softened onions and garlic. Stir constantly for about a minute, letting it cook out that raw flour taste – this is your roux, the thickening agent! Slowly, and I mean slowly, whisk in the chicken broth, making sure there are no lumps. Then, pour in the heavy cream. Bring it to a gentle simmer, stirring, and watch as it thickens into a beautiful, velvety sauce. This is the heart of your Classic Chicken Pot Pie Recipe, that creamy goodness!
04 - Once your sauce is thick and bubbly, stir in the cooked, shredded chicken and the mixed vegetables. If you're using fresh veggies, make sure they're pre-cooked or chopped small enough to cook through quickly. Season generously with salt, black pepper, and maybe a pinch of dried thyme or poultry seasoning. Taste it here! This is your chance to adjust the flavors. I always add more pepper than I think I need; it just wakes everything up. The filling should be hearty and smell absolutely incredible. This is where the Classic Chicken Pot Pie Recipe comes alive.
05 - Pour the warm, glorious filling into your prepared pie crust in the plate. Now, take your second pie crust and carefully place it over the filling. Trim the edges, leaving about an inch of overhang, and then crimp the top and bottom crusts together. You can use a fork or your fingers to make a pretty edge. Don't forget to cut a few slits in the top crust – this lets the steam escape and prevents a soggy top. I often get a bit messy here with the crimping, but it always tastes good, right?
06 - Place your assembled Classic Chicken Pot Pie Recipe on a baking sheet (to catch any drips – I learned that the hard way!). Bake in a preheated oven at 400°F (200°C) for about 35-45 minutes, or until the crust is deeply golden brown and the filling is bubbly. If the crust starts browning too fast, you can loosely tent it with foil. The house will smell absolutely divine. Let it rest for at least 10-15 minutes before slicing; this helps the filling set up. Trust me, waiting is the hardest part!

# Notes:

01 - Always let your pie crusts thaw to room temperature for easier handling; cold crusts crack!
02 - If you're making ahead, assemble the pie but don't bake; cover and refrigerate, then bake fresh.
03 - Swap in leftover turkey or even roasted vegetables for a delicious twist.
04 - Brush the top crust with an egg wash for a beautiful golden sheen and extra crispness.

# Tools You'll Need:

01 - 9-inch pie plate
02 - large pot or Dutch oven
03 - whisk
04 - measuring cups and spoons
05 - baking sheet

# Nutrition Facts (Per Serving):

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

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