Description
Experience the ultimate comfort food with this Easy Homemade Chicken Pot Pie. Featuring a golden, buttery crust filled with tender shredded chicken, fresh carrots, celery, and onions, all swimming in a rich, velvety gravy. This simplified recipe uses pantry staples and efficient techniques to deliver a professional-grade, heartwarming meal that is perfect for busy weeknights and family gatherings alike.
Ingredients
3 cups cooked shredded chicken
1/2 cup unsalted butter
1 cup onion, diced small
1 cup carrots, sliced thin
1 cup celery, diced
1/2 cup all-purpose flour
2 cups low-sodium chicken broth
1 cup heavy cream
2 sheets pie crust
Instructions
Preheat your oven to 400 degrees Fahrenheit.
Melt butter in a large skillet over medium heat.
Add onions, carrots, and celery; sauté for about six minutes until translucent.
Whisk in the flour until a smooth paste forms.
Gradually pour in the chicken broth and heavy cream, whisking constantly to prevent lumps.
Simmer the sauce until it thickens into a glossy, rich consistency.
Stir in the shredded chicken and season to taste.
Place one pie crust into a pie dish and pour in the filling mixture.
Top with the second pie crust, crimp the edges, and cut small slits for steam release.
Bake for 40 minutes or until the crust is golden brown and the filling is bubbly.
Notes
Use high-quality rotisserie chicken to save time. Ensure the sauce is fully thickened before adding the chicken to prevent a runny pie. If the crust browns too quickly, cover the edges with a foil shield halfway through baking.
- Prep Time: 20
- Cook Time: 40
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 550
- Sugar: 3g
- Sodium: 750mg
- Fat: 32g
- Saturated Fat: 15g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 110mg