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Cozy Chicken Pot Pie Recipe Easy Homemade Creamy Filling

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A warm and comforting chicken pot pie with a creamy, tender filling and flaky crust, perfect for cozy nights and easy weeknight dinners.

Ingredients

Scale
  • 2 cups cooked chicken, shredded or diced (rotisserie chicken preferred)
  • 1 cup carrots, diced (about 2 medium carrots)
  • 1 cup frozen peas (no need to thaw beforehand)
  • 1/2 cup celery, diced
  • 1/4 cup unsalted butter
  • 1/3 cup all-purpose flour
  • 2 cups chicken broth (preferably low sodium)
  • 1 cup whole milk (can substitute almond milk for dairy-free)
  • 1 small onion, finely chopped
  • 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme (optional)
  • Salt and freshly ground black pepper, to taste
  • 1 package refrigerated pie crusts or homemade pie dough (enough for top and bottom)
  • 1 egg, beaten (for egg wash)

Instructions

  1. Dice carrots, celery, and onion into small, even pieces. Shred or chop the cooked chicken into bite-sized chunks.
  2. In a medium saucepan, melt butter over medium heat. Add onions, carrots, and celery. Cook, stirring occasionally, until veggies soften and onions turn translucent, about 6-8 minutes.
  3. Sprinkle the flour over the veggies and stir well to coat. Keep stirring for about 2 minutes to cook out the raw flour taste.
  4. Gradually whisk in chicken broth, breaking up any lumps. Stir in the milk and thyme. Keep stirring until mixture thickens to a velvety sauce. Season with salt and pepper. Add more broth if too thick.
  5. Stir in cooked chicken and frozen peas. Cook just until peas are warmed through, about 2 minutes.
  6. Roll out one pie crust and fit it into a 9-inch deep-dish pie dish. Trim any overhang. Pour the hot filling evenly into the crust.
  7. Place the second crust on top. Trim edges and crimp to seal. Cut a few slits in the top crust to allow steam to escape.
  8. Brush the top crust with beaten egg for a golden finish.
  9. Bake in a preheated 375°F (190°C) oven on the middle rack for 45-50 minutes until crust is golden brown and filling is bubbling. Tent with foil if crust browns too fast.
  10. Let the pot pie rest for 10 minutes before serving to set the filling.

Notes

If filling seems watery before baking, baking will thicken it. Use foil to tent crust edges if browning too fast. For gluten-free crust, use almond or oat flour crusts. For dairy-free, substitute butter and milk with dairy-free alternatives. Avoid microwaving leftovers to keep crust flaky; reheat in oven instead.

Nutrition

Keywords: chicken pot pie, comfort food, creamy filling, homemade pot pie, easy dinner, flaky crust, cozy meal

Find it online: https://bitematrix.com/cozy-chicken-pot-pie-recipe-easy-homemade-creamy-filling/