Proven Way to Make 3 Perfect Chicken Pot Pies
These three perfect chicken pot pies are a classic comfort food, featuring tender chicken and vegetables in a rich, creamy sauce, crowned with a golden, flaky crust.
Equipment
- Large pot or Dutch oven
- 9-inch pie dishes
- Whisk
Ingredients
For the Filling
- 3 cups cooked chicken, shredded
- 1/2 cup unsalted butter
- 1 yellow onion, diced
- 1 cup carrots, peeled and diced
- 1 cup celery stalks, diced
- 1/2 cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- 1 cup frozen peas
- 1 tsp salt
- 1/2 tsp black pepper
For the Crust
- 3 packages refrigerated pie crusts (14.1 ounces each)
- 1 egg, beaten
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and prepare three 9-inch pie dishes for baking.
- In a large pot or Dutch oven, melt the butter over medium heat, then add the diced onion, carrots, and celery; cook until the vegetables are tender, about 5-7 minutes.
Making the Filling
- Stir in the flour and cook for 1 minute, then gradually whisk in the chicken broth and milk until the mixture is smooth and thickened.
- Remove the pot from the heat and stir in the shredded chicken, frozen peas, salt, and black pepper, mixing well to combine all ingredients.
Assembly and Baking
- Divide the filling evenly among the three prepared pie dishes.
- Place a pie crust over each filled dish, crimp the edges to seal, and cut several slits in the top to allow steam to escape.
- Brush the tops of the pie crusts with the beaten egg and bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbly.
Serving
- Let the chicken pot pies cool for at least 10 minutes before serving to allow the filling to set.
Notes
For extra flavor, consider adding a pinch of dried thyme or rosemary to the filling. You can also use pre-made rotisserie chicken to save time. Adjust seasoning to your taste, and do not overfill the pies to avoid spillage during baking.