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How to Make Simple Classic Chicken Pot Pie - A Step-by-Step Guide

There's something so comforting and satisfying about a warm, flaky chicken pot pie. It's a classic dish that never goes out of style, and for good reason - it's delicious, hearty, and perfect for cozying up on a chilly evening. This recipe for Simple Classic Chicken Pot Pie is a failsafe way to whip up a homemade version of this beloved comfort food, without spending hours in the kitchen.

This chicken pot pie recipe is straightforward and easy to follow, making it a great option for b...

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Ingredients

  • 2 (14.1 ounce) packages double-crust pie pastry, thawed
  • 2 cups chicken broth
  • 1 (12 fluid ounce) can evaporated milk
  • 2 tablespoons vegetable oil
  • 2 medium onions, chopped
  • 3 small stalks celery, cut crosswise 1/4-inch thick
  • ⅓ cup butter
  • 9 tablespoons all-purpose flour
  • ¾ teaspoon dried thyme
  • ¼ cup dry white wine
  • salt and ground black pepper to taste
  • 6 cups roasted, shredded rotisserie chicken
  • 1 (16 ounce) package frozen peas and carrots, not thawed
  • ¼ cup chopped fresh parsley

Information

  • Prep Time: 45 mins
  • Cook Time: 45 mins
  • Total Time: 1 hr 30 mins
  • Servings: 12
  • Yield: 2 9-inch pot pies

  • Adjust an oven rack to a low-center position and preheat to 400 degrees F (200 degrees C). Press one pie pastry into each of two 9-inch deep-dish pie pans. Reserve remaining pastries until needed.
  • Combine broth and evaporated milk in a microwave-safe bowl; microwave on high until steamy, 3 to 4 minutes.
  • At the same time, heat oil in a Dutch oven over medium-high heat. Add onions and celery; sauté until just tender, about 5 minutes. Transfer to a bowl.
  • Melt butter in the Dutch oven over medium heat. Whisk in flour and thyme, and cook until golden, about 1 minute. Whisk in hot milk mixture and bring to a simmer. Continue to simmer, stirring occasionally, until sauce thickens, about 1 minute.
  • Remove the Dutch oven from the heat. Stir in wine, salt, and pepper. Add onion mixture, shredded chicken, frozen vegetables, and parsley; stir until well combined.
  • Divide chicken mixture between the prepared pie pans. Place remaining pastries over top, and flute the edges by pinching with your fingers. Place both pie pans onto a baking sheet.
  • Bake in the preheated oven until pastries are golden brown and filling is bubbly, 30 to 35 minutes.

    • Nutrition

    480 cal.

    • Total Fat: 30g
    • Saturated Fat: 10g
    • Cholesterol: 77mg
    • Sodium: 398mg
    • Total Carbohydrate: 29g
    • Dietary Fiber: 3g
    • Total Sugars: 4g
    • Protein: 24g
    • Vitamin C: 8mg
    • Calcium: 117mg
    • Iron: 3mg
    • Potassium: 361mg

    Categories

    Appetizer recipes
    Main recipes
    Comfort food recipes
    Dinner recipes
    Easy recipes