Ingredients

2 cups cooked chicken breast (shredded or diced)

1 cup carrots (diced small)

1 cup peas (frozen or fresh)

1 cup celery (finely chopped)

1 medium onion (minced)

2 cloves garlic (minced)

2 cups chicken broth (rich and flavorful)

1/2 cup heavy cream

1/4 cup flour

4 tablespoons butter (melted)

Salt, to taste

Pepper, to taste

1 teaspoon fresh thyme (chopped)

2 cups all-purpose flour

1/2 cup cold butter (cubed)

1/4 cup ice water

1 large egg (for egg wash, optional)

Instructions

Step 1: Preheat your oven to 375°F and position a rack in the center.

Step 2: In a large skillet, melt 4 tablespoons of butter over medium heat until foamy. Add the minced onion, garlic, celery, and diced carrots and cook for 5 minutes until the vegetables soften.

Step 3: Sprinkle 1/4 cup of flour over the vegetables and stir constantly for 1 minute. Then slowly whisk in 2 cups of chicken broth and 1/2 cup of heavy cream. Let the mixture simmer for 3 to 4 minutes until creamy and thickened.

Step 4: Stir in the shredded chicken, peas, and chopped fresh thyme. Season with salt and pepper to taste, then cook for another 2 minutes until everything is heated through. Remove from heat.

Step 5: In a bowl, combine 2 cups of all-purpose flour with the cold cubed butter. Cut the butter into the flour until pea-sized crumbs form. Add 1/4 cup of ice water and mix until the dough just comes together.

Step 6: Roll half of the dough into a circle about 1/4-inch thick. Use it to line a 9-inch pie dish, ensuring it fits snugly.

Step 7: Spoon the chicken filling evenly into the crust. Roll out the remaining dough and place it on top. Seal the edges by pressing them together, then cut vents in the top crust to allow steam to escape.

Step 8: Optional: Beat the egg and brush it over the top crust for a shiny, golden finish.

Step 9: Bake the pie at 375°F for 30 to 35 minutes until the crust is golden brown and the filling is bubbling at the edges.

Step 10: Let the pie rest for 10 minutes before slicing to allow the filling to set for cleaner servings.

Tips & Variations

For a quicker version, use store-bought pie crusts instead of making your own dough.

Add other vegetables like mushrooms or corn for extra texture and flavor.

Fresh herbs such as parsley or rosemary can complement the thyme for a more aromatic dish.

If you prefer a lighter filling, substitute half the heavy cream with milk or use all milk instead.

FAQs

Can I make this pot pie ahead of time?

Yes, you can prepare the filling and dough in advance. Assemble the pie and refrigerate it overnight before baking, or freeze it unbaked for future meals.

Can I use rotisserie chicken for this recipe?

Absolutely. Rotisserie chicken works perfectly and adds great flavor with minimal prep, making this recipe even easier.