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Chicken Pot Pie
This homemade Chicken Pot Pie has a thick, creamy filling packed with tender chicken, canned peas, carrots, and sweet corn, all tucked inside a flaky, golden crust.
Servings 8
Calories 428kcal
Ingredients
Pie Crust
- 2 pie crusts refrigerated such as Pillsbury or homemade pie dough
Chicken Pot Pie Filling
- 3 tablespoons butter
- 1 small onion finely chopped
- 2 cloves garlic minced
- ⅓ cup all-purpose flour
- 1 ¾ cups chicken broth
- 1 cup heavy cream
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- ½ teaspoon dried parsley
- 2 cups cooked chicken shredded or diced
- 1 15-ounce can peas drained
- 1 15-ounce can carrots drained
- 1 15-ounce can sweet corn drained
Glaze
- 1 large egg beaten - for egg wash
Instructions
- Preheat the oven to 400° Fahrenheit. If using refrigerated pie crusts, let them sit at room temperature for 10 minutes.
- Melt the butter in a large skillet over medium heat. Add the onion and cook until softened, about 3 minutes. Stir in the garlic and cook for another 30 seconds. Sprinkle the flour over the mixture and stir constantly for 1-2 minutes to cook out the raw flour taste.
- Slowly whisk in the chicken broth, followed by the heavy cream. Keep whisking until the mixture thickens to a gravy-like consistency, about 4-5 minutes.
- Stir in the salt, black pepper, thyme, and parsley. Add the cooked chicken, drained peas and carrots, and drained sweet corn. Mix well, then remove from heat and let cool slightly.
- Roll out one pie crust into a 9-inch pie dish.
- Pour in the filling and spread evenly.
- Lay the second pie crust over the top. Crimp the edges together using a fork or by pinching with your fingers. Cut small slits in the top crust to let steam escape.
- Brush the top crust with the beaten egg.
- Bake for 35-40 minutes, or until the crust is golden brown. After about 20-25 minutes of baking, check the crust. If the edges are browning too quickly, cover them with a pie shield or strips of foil. This protects the outer crust while letting the center bake fully.
- Let the pie cool for at least 10 minutes before slicing. This helps the filling set and makes it easier to serve.
Notes
Cooling Time is 10-15 minutes and not included in the total time.
Nutrition
Calories: 428kcal | Carbohydrates: 27g | Protein: 14g | Fat: 29g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 95mg | Sodium: 733mg | Potassium: 194mg | Fiber: 1g | Sugar: 2g | Vitamin A: 644IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 2mg