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Creamy Chicken Pot Pie Recipe Perfect for Cozy Nights

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A comforting dish with a buttery, flaky crust and creamy, savory filling that brings warmth and coziness to any dinner table.

Ingredients

Scale
  • 2 cups cooked chicken, shredded or cubed
  • 1 cup carrots, diced
  • 1 cup peas (frozen or fresh)
  • 1 cup celery, diced
  • 1/2 cup onion, finely chopped
  • 1/4 cup unsalted butter
  • 1/3 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup milk (whole milk recommended for creaminess)
  • 1/2 teaspoon thyme (dried or fresh)
  • Salt and pepper, to taste
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 2/3 cup unsalted butter, chilled and cubed
  • 4–6 tablespoons ice-cold water

Instructions

  1. Prepare the pie crust: In a mixing bowl, whisk together the flour and salt. Add the chilled butter cubes and use a pastry cutter or fork to cut the butter into the flour until the mixture resembles coarse crumbs. Slowly add ice-cold water, one tablespoon at a time, until the dough comes together. Wrap in plastic wrap and refrigerate for at least 30 minutes.
  2. Cook the filling: In a large skillet, melt the butter over medium heat. Add the onion, carrots, and celery, cooking until softened (about 5 minutes). Stir in the flour and cook for another minute until it forms a paste.
  3. Add the liquids: Slowly whisk in the chicken broth and milk, stirring constantly to prevent lumps. Allow the mixture to simmer until thickened, about 5-7 minutes.
  4. Add the chicken and veggies: Stir in the shredded chicken, peas, and thyme. Season with salt and pepper to taste. Remove from heat and let the filling cool slightly.
  5. Preheat the oven: Preheat your oven to 400°F (200°C).
  6. Assemble the pot pie: Roll out the chilled pie dough on a floured surface until it’s large enough to fit your pie dish. Place the bottom crust in the dish and pour in the filling. Roll out the second piece of dough and lay it over the top. Pinch the edges together to seal, and cut a few small slits in the top crust to allow steam to escape.
  7. Brush and bake: Brush the top crust with an egg wash (1 egg beaten with a tablespoon of water). Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
  8. Cool and serve: Allow the pot pie to cool for 5-10 minutes before serving. This will help the filling set and make it easier to slice.

Notes

[‘Don’t overwork your dough to ensure a flaky crust.’, ‘Use cold butter and ice water for the crust.’, ‘If the filling isn’t thickening, cook it longer until it coats the back of a spoon.’, ‘Customize the veggies based on your preference or seasonality.’, ‘Cover the edges of the crust with foil if it starts to brown too quickly.’]

Nutrition

Keywords: Chicken Pot Pie, Comfort Food, Cozy Dinner, Homemade Pie, Family Recipe

Find it online: https://pokirecipes.com/creamy-chicken-pot-pie-recipe-perfect-for-cozy-nights/