Chicken Pot Pie

This homemade Chicken Pot Pie is one of my favorite comfort foods and I can't wait to share it with you today. This pot pie is made with roasted chicken, veggies, spices covered in a creamy white sauce. It is then poured into a buttery, flakey pie crust and baked to golden perfection.

Course Dinner

Cuisine American

Keyword chicken pot pie

Prep Time 20 minutes

Cook Time 40 minutes

Cooling time 20 minutes

Total Time 1 hour 20 minutes

Servings servings

Calories 368kcal

Author Lauren Brennan

Ingredients

2 pie crusts homemade or store bought
1 tablespoon olive oil
2 tablespoons butter
1 cup chopped onion
5 tablespoons all purpose flour
1/8 teaspoon dried oregano
1/4 teaspoon dried tarragon
1/4 teaspoon ground black pepper
3/4 teaspoon salt
1/2 cup water
2 cups whole milk
1 chicken boullion cube
1 1/2 cups roasted chicken diced with skin and bones removed
1/2 cup frozen corn
1/4 cup frozen peas
1/2 cup broccoli florets
1/2 cup diced carrots
1 egg beaten

US Customary - Metric

Instructions

Melt butter and oil together in a large pot over medium heat. Cook onion about 5 minutes or until the onions start to soften. Sprinkle flour over onions and stir to incorporate. Cook 2 minutes.
Whisk milk and water in slowly to mixture. Stir constantly to prevent lumps. Once all liquid is incorporated, add in all seasonings and bouillon cube. Cook and stir until sauce has thickened, about 3 minutes.
Steam broccoli and carrots until slightly tender, but still have a bite to them. I did mine in the microwave on a plate covered with plastic wrap and with a few splashes of water for 5 minutes. Stir in all vegetables and chicken into sauce.
Take off the heat and cool to room temperature. The quickest way to do this is to spread it out onto a cookie sheet with high sides and place into the refrigerator for 10-20 minutes.
While filling is cooling, roll out 1 pie dough crust and place it carefully into a 9-inch pie dish, letting the excess drape over the sides and taking pieces of dough to fill in any gaps or holes. Set aside.
Once pie filling has cooled to room temperature, pour it onto the prepared pie crust dish. Roll the second pie crust out big enough to cover the filling and enough excess to make a nice thick edge. Tuck the top crust underneath the bottom one to make a neat and even crust all the way around.
Brush egg onto the top of the crust and cut 2-3 slits into the top.
Bake at 400 degrees for 40 minutes or until the top of the pie is golden brown and beautiful and delicious!

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