Description
This chicken pot pie features a warm, flaky crust and creamy filling made with rotisserie chicken and veggies, perfect for weeknight dinners.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup peas (fresh or frozen)
- 1 cup potatoes, diced (Yukon Gold or russet)
- 1/2 cup onion, chopped
- 2 cups chicken broth
- 1 cup milk (whole or 2%)
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 refrigerated pie crust or puff pastry
Instructions
- Preheat the oven to 400°F (200°C).
- Melt 3 tablespoons butter in a Dutch oven over medium heat. Add the onion and cook until translucent, about 3–4 minutes.
- Stir in the flour, salt, black pepper, thyme, and garlic powder; cook for about 1 minute.
- Gradually whisk in the chicken broth and milk, bringing the mixture to a simmer.
- Add the cooked chicken, carrots, peas, and potatoes; stir until heated through.
- Transfer the filling to a pie dish and cover with the pie crust.
- Cut slits in the top crust, brush with milk or beaten egg, and bake for 30–35 minutes until golden and bubbling.
- Cool for 5–10 minutes before slicing and serving.
Notes
For flakier results, chill the assembled pie before baking. Use a gluten-free flour and pie crust for a gluten-free option.