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Flaky Classic Chicken Pot Pie: 1 Secret Crust Joy

Classic Chicken Pot Pie
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Create a comforting, nostalgic Classic Chicken Pot Pie with a wonderfully flaky crust. This recipe brings warmth to your table.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon dried thyme
  • 2 cups chicken broth
  • 1 cup milk
  • 2 cups cooked, shredded chicken
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 2 sheets refrigerated pie crust

Instructions

  1. Melt butter in a large saucepan over medium heat.
  2. Add onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
  3. Stir in flour, salt, pepper, and thyme. Cook for 1 minute, stirring constantly.
  4. Gradually whisk in chicken broth and milk. Bring the mixture to a simmer, stirring until thickened.
  5. Remove from heat. Stir in cooked chicken, peas, and corn.
  6. Preheat your oven to 425°F (220°C).
  7. Line a 9-inch pie dish with one pie crust. Pour the filling into the crust.
  8. Top with the second pie crust. Crimp the edges to seal and cut a few slits in the top crust for steam to escape.
  9. Bake for 30 to 35 minutes, or until the crust is golden brown and the filling is bubbly.
  10. Let cool for 10 minutes before serving. Enjoy this classic!

Notes

  • For an extra flaky crust, keep your butter very cold when preparing the dough, even if you use refrigerated crust.
  • You can use leftover rotisserie chicken for convenience.
  • If the edges of the crust brown too quickly, cover them loosely with aluminum foil during the last 15 minutes of baking.

Nutrition

Find it online: https://whiskdaily.com/classic-chicken-pot-pie-flaky-crust-recipe/