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Easy Creamy Chicken Pot Pie with Flaky Crust

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A rich and creamy chicken pot pie with a flaky, golden crust that comes together in about 45 minutes. Made with simple ingredients like rotisserie chicken, frozen vegetables, and a luscious cream sauce, this comfort food classic is perfect for weeknights and guaranteed to win over even the pickiest eaters.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about 1/2 cup)
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 1 1/2 cups chicken broth, low-sodium
  • 1 cup heavy cream
  • 1/4 cup dry white wine (optional)
  • 3 cups cooked chicken, shredded or diced
  • 1 1/2 cups frozen mixed vegetables (peas, corn, green beans), thawed slightly
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary, crushed
  • Salt and black pepper to taste (about 1 teaspoon salt, 1/2 teaspoon pepper)
  • 1 package (14 ounces) refrigerated pie crusts (2 crusts)
  • 1 large egg
  • 1 tablespoon water

Instructions

  1. Preheat your oven to 400°F (200°C). Place a baking sheet on the middle rack to catch any drips.
  2. In a large skillet or Dutch oven, melt the butter over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables soften and the onion turns translucent.
  3. Add the minced garlic, dried thyme, and crushed rosemary. Cook for another minute until fragrant, being careful not to let the garlic brown.
  4. Sprinkle the flour over the vegetables and stir constantly for about 2 minutes to cook out the raw flour taste.
  5. Slowly pour in the chicken broth while whisking constantly. Stir until smooth and thickened, about 2-3 minutes. Then add the heavy cream and white wine (if using). Stir until the sauce is silky and coats the back of a spoon.
  6. Stir in the shredded chicken and frozen mixed vegetables. Let simmer for 3-4 minutes until the sauce thickens further. Season with salt and pepper to taste.
  7. While the filling simmers, let the refrigerated pie crusts sit at room temperature for about 5 minutes. Roll one crust out and press it into a 9-inch pie dish, letting the excess hang over the edges.
  8. Pour the hot filling into the crust-lined dish, filling it to the top.
  9. Roll out the second pie crust and place it over the filling. Pinch the edges of the top and bottom crusts together to seal. Crimp with a fork or your fingers. Cut 4-5 slits in the top crust with a sharp knife to allow steam to escape.
  10. Beat the egg with 1 tablespoon of water in a small bowl. Brush the egg wash generously over the top crust.
  11. Place the pie dish on the preheated baking sheet in the oven. Bake for 30-35 minutes, until the crust is deep golden brown and the filling is bubbly.
  12. Let the pot pie rest on the counter for at least 10 minutes before cutting and serving.

Notes

Don’t skip the resting time after baking—it allows the filling to set so it doesn’t run. Use cold pie crust for easier handling and flakier results. For a gluten-free version, use a gluten-free all-purpose flour blend and gluten-free pie crust. For a dairy-free version, use olive oil instead of butter, full-fat coconut milk instead of heavy cream, and a dairy-free crust. The egg wash can be replaced with a milk wash or skipped for a matte finish.

Nutrition

Keywords: chicken pot pie, creamy chicken pot pie, easy chicken pot pie, comfort food, weeknight dinner, rotisserie chicken, flaky crust

Find it online: https://flurpchef.com/easy-creamy-chicken-pot-pie-with-flaky-crust-40-chars/