Description
A warm and comforting classic chicken pot pie made with leftover or rotisserie chicken, tender vegetables, and a creamy thyme-scented sauce, all encased in a flaky crust.
Ingredients
- 2 cups cooked chicken, chopped (rotisserie, poached, or leftover roast; about 10–12 oz)
- 1 cup carrots, diced
- 1 cup peas (fresh or frozen)
- 1 cup celery, diced
- 1/2 cup onion, chopped
- 1/3 cup (about 5 tbsp) unsalted butter
- 1/3 cup all-purpose flour
- 1 3/4 cups warm chicken broth
- 2/3 cup milk (whole or 2%)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme (or 1 tbsp chopped fresh thyme)
- 1 (9-inch) unbaked pie crust (bottom and top)
Instructions
- Preheat the oven to 425°F (220°C). Place the bottom crust in a 9-inch pie dish and set aside.
- Melt butter in a large saucepan over medium heat. Add onion, carrots, and celery. Cook until softened, about 6–8 minutes, stirring occasionally.
- Sprinkle in the flour, salt, and black pepper. Stir and cook for 1 minute to remove the raw flour taste.
- Gradually whisk in warm chicken broth and milk. Bring to a simmer and cook until the sauce thickens, about 3–5 minutes; it should coat the back of a spoon.
- Stir in the chopped chicken, peas, and thyme. Taste and adjust seasoning. Remove from heat.
- Spoon the filling into the unbaked bottom pie crust, spreading it evenly. Cover with the top crust, crimp the edges to seal, and cut a few vents in the top to release steam. Brush with an egg wash for extra color if you like.
- Bake for 30–35 minutes until the crust is golden brown and the filling is bubbling. If the crust browns too quickly, tent the pie loosely with foil.
- Let rest for 5–10 minutes before slicing so the filling firms up for cleaner slices.
Notes
Refrigerate within two hours of baking and reheat to at least 165°F (74°C) before serving leftovers.