Classic Chicken Pot Pie
Servings: 6 people
This classic homemade chicken pot pie recipe feels like home, with a flaky crust and a warm, creamy filling loaded with tender chicken and vegetables. Quick and easy to make, it's the perfect comfort food for busy weeknight dinners.
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Ingredients
- 2 Pie Crusts (sourdough or non sourdough)
- 1 Rotisserie Chicken (shredded)
- 1 Leek, thinly sliced (or ½ yellow onion, diced)
- 3 Large Carrots
- 2 Celery Stalks
- 2 Garlic Cloves (minced)
- ¼ cup Parsley (finely chopped)
- 3 tbsp Butter
- ¼ cup Dry White Wine (optional for added depth of flavor)
- 32 oz Chicken Broth
- ¼ cup Heavy Cream
- ¼ cup All Purpose Flour
- 2 tsp Salt
- ½ tsp Dried Oregano
- ½ tsp Smoked Paprika
- 1 tsp Garlic Powder
- Black Pepper to Taste
- ½ cup Frozen Peas
- Egg Wash
Instructions
- Preheat the oven to 400°F. Dice the leek, carrots, and celery. Sauté them in a large oven-safe pan in the melted butter (I use cast iron) over medium heat until the carrots are tender.
- Add the minced garlic, parsley, and butter. Sauté for 2 minutes, until the garlic is fragrant.
- Deglaze the pan with the wine. Sprinkle the mixture with flour. Stir to combine until all of the flour is absorbed.
- Add the broth and heavy cream. Mix well, and let it simmer. The mixture will quickly thicken.
- Add your shredded rotisserie chicken and frozen veggies. Mix to combine and set aside.
- Roll your pie crusts and assemble in a classic, round pie pan. You can place the second pie crust directly on top, or you can add a decorative lattice. Crimp the edges, and brush the crust with an egg wash.
- Bake for 25-30 minutes, until the crust achieves a deep golden brown color. Allow the pie to set for 15 minutes before serving.