Easy Chicken Pot Pie Recipe
About this recipe
This Easy Chicken Pot Pie is the ultimate comfort food, featuring a buttery, flaky double crust and a creamy filling packed with chicken and vegetables. It's a classic dish that everyone in the family will love, and this version is made from scratch, making it even better than store-bought options.
Using rotisserie chicken makes this recipe quick and easy, allowing you to whip up a delicious homemade pot pie without the hassle of cooking chicken from scratch.
Ingredient notes
- Using rotisserie chicken is a good option for the shredded chicken.
Tips from Preppy Kitchen’s video
- Make sure to stir the vegetables frequently while cooking to prevent them from burning.
- When rolling out the pie dough, keep it moving to avoid sticking and ensure a flaky crust.
- Crimping the edge of the pie crust not only makes it look pretty but also helps seal it better.
Good to know
- How many servings does this recipe yield?
- This recipe yields 6 servings.
- What is the total time to make this chicken pot pie?
- The total time to make this chicken pot pie is 1 hour.
- Can I use store-bought pie dough?
- Yes, you can use store-bought pie dough as an alternative to homemade.
No life story here — the video and the recipe are the whole point. All credit to Preppy Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Chop the celery, carrots, onion, and mince the garlic.
- 2
In a skillet over medium heat, melt the butter.
- 3
Add the chopped vegetables to the skillet and stir. Cook for about 5 minutes until softened, stirring frequently.
- 4
Sprinkle the flour over the softened vegetables and stir for an additional 2 minutes to form a roux.
- 5
Slowly add the chicken stock and heavy cream to the pan, stirring to combine.
- 6
Add salt, thyme, and black pepper, then reduce heat to low and simmer until the sauce thickens.
- 7
Stir in the frozen peas and shredded chicken, then transfer the mixture to a bowl to cool slightly.
- 8
Roll out one disc of pie dough into a 12-inch circle and place it in a pie dish.
- 9
Add the cooled filling into the pie crust, spreading it evenly.
- 10
Roll out the second disc of dough and place it over the filling. Trim excess dough, leaving about an inch of overhang.
- 11
Tuck the edge of the top crust under the bottom crust and crimp to seal.
- 12
Brush the top with heavy cream and cut slits for venting.
- 13
Place the pie on a rimmed baking sheet and bake at 425°F for 20 minutes, then reduce the temperature to 350°F and bake for an additional 40 minutes until bubbling and golden.
Heads up — we had to guess a little:
- The quantity for shredded chicken is inferred based on the use of a rotisserie chicken, which typically yields about 3 cups.
Credit where it’s due: this recipe was transcribed from Preppy Kitchen’s original video on YouTube. Follow them there — it’s their dish.
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