Easy Chicken Pot Pie Recipe

Ingredients

• 1 stick Celery Stalk (thinly sliced, about 1/2 cup (50 g))
• 1 cup Carrots (thinly sliced, about 120 g)
• 1/2 cup Onion (chopped, about half a large to medium onion (120 g))
• 3 cloves Garlic (minced or pressed)
• 2 teaspoons Fresh Thyme (leaves only, finely chopped)
• 1/4 cup Unsalted Butter (cut into cubes)
• 1/3 cup All-Purpose Flour (about 40 g, sifted)
• 1 3/4 cup Chicken Broth (low‑sodium, warmed)
• 1/2 cup Heavy Cream (warmed)
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper (freshly cracked)
• 3 cup Cooked Chicken (shredded or chopped, about 400 g (rotisserie or roasted))
• 1 cup Frozen Peas
• 2 sheet Pie Crust Dough (12‑inch rounds, store‑bought or homemade, chilled)
• to taste Flake Salt (optional garnish)

Instructions

1. Prepare Vegetables

   Thinly slice the celery stick, carrots, and onion. Mince the garlic and finely chop the thyme leaves.

   Time: PT10M

2. Shred Chicken

   Remove meat from rotisserie chicken (or cooked breasts/thighs) and shred or chop to fill 3 cups.

   Time: PT5M

3. Sauté Vegetables

   Heat the large skillet over medium‑high heat, melt the butter, then add onion, carrot, celery, and garlic. Cook, stirring frequently, until carrots are just softened.

   Time: PT5M

4. Make the Roux

   Sprinkle the 1/3 cup flour over the vegetables, stirring to coat. Cook for about 2 minutes until the flour loses its raw smell.

   Time: PT2M

5. Add Broth and Cream

   Gradually whisk in the warmed chicken broth, followed by the warmed heavy cream, until a smooth sauce forms.

   Time: PT2M

6. Season and Thicken

   Stir in salt, cracked black pepper, and thyme. Reduce heat to low and simmer, stirring, until the sauce thickens (2‑5 minutes).

   Time: PT5M

7. Add Chicken and Peas

   Fold the shredded chicken and frozen peas into the sauce. Cook for another 2 minutes until peas are heated through.

   Time: PT2M

8. Cool the Filling

   Transfer the filling to a large bowl, spread it out, and let it cool to room temperature (about 10 minutes).

   Time: PT10M

9. Prepare the Bottom Crust

   Preheat the oven to 425°F. Lightly flour a work surface and rolling pin, then roll one sheet of pastry into a 12‑inch circle. Gently place it into a 9‑inch deep‑dish pie pan without pressing down.

   Time: PT10M

   Temperature: 425°F

10. Add the Filling

    Spoon the cooled chicken filling into the crust, smoothing the top with a spatula.

    Time: PT5M

11. Prepare and Apply the Top Crust

    Roll the second pastry sheet to a 12‑inch circle, place over the filling, trim excess, and crimp the edges. Brush the top with a little heavy cream, cut several slits for venting, and sprinkle optional flake salt.

    Time: PT10M

12. Bake the Pie

    Place the pie on a rimmed baking sheet. Bake at 425°F for 20 minutes, then reduce the oven to 350°F and bake an additional 40 minutes, until the crust is golden and the filling is bubbling.

    Time: PT1H

    Temperature: 425°F then 350°F

13. Cool and Serve

    Remove the pie from the oven and let it rest for 10 minutes before slicing.

    Time: PT10M

Nutrition Facts

Calories

450

Protein

25 g

Carbohydrates

35 g

Fat

20 g

Fiber

4 g