Can I use rotisserie chicken instead of cooking chicken breasts?

Yes, rotisserie chicken can speed up preparation without compromising flavor or texture.

What can I substitute for heavy cream?

For a lighter option, use milk instead of cream, keeping in mind the sauce will be less rich.

Ensure the filling is thickened before assembling and bake until crust is golden and crisp.

Mushrooms or corn are excellent additions to enhance flavor and texture.

Brushing the top crust with beaten egg before baking gives a beautiful golden and shiny appearance.

A rich, creamy chicken pot pie with tender chicken, savory vegetables, and a golden, flaky crust irresistibly comforting and sure to win hearts.

I first served this chicken pot pie to my family on a chilly evening and it quickly became a beloved staple in our home.

Chicken: 2 large boneless skinless chicken breasts (about 500 g / 1 lb) cooked and diced
Vegetables: 1 cup carrots peeled and diced, 1 cup frozen peas, 1 cup celery diced, 1 small onion finely chopped, 2 cloves garlic minced
Creamy Sauce: 4 tbsp unsalted butter, 1/4 cup all-purpose flour, 2 cups chicken broth, 1 cup heavy cream, 1/2 tsp dried thyme, 1/2 tsp dried oregano, 1/2 tsp crushed red pepper flakes (optional for heat), Salt and black pepper to taste
Crust: 1 package (about 400 g / 14 oz) refrigerated pie crusts (2 crusts) or homemade equivalent
Finishing: 1 egg beaten (for egg wash)

Step 1:: Preheat oven to 400°F (200°C).
Step 2:: In a large skillet over medium heat melt butter. Add onion carrots and celery. Sauté for 5 to 6 minutes until softened.
Step 3:: Add garlic and cook for 1 minute until fragrant.
Step 4:: Sprinkle flour over vegetables and stir for 1 to 2 minutes to form a roux.
Step 5:: Gradually whisk in chicken broth and heavy cream. Simmer stirring constantly until thickened (about 4 to 5 minutes).
Step 6:: Add cooked chicken peas thyme oregano and red pepper flakes (if using). Season generously with salt and black pepper. Stir to combine then remove from heat.
Step 7:: Roll out one pie crust and fit into a 9-inch (23 cm) pie dish. Trim edges if needed.
Step 8:: Spoon the hot chicken filling into the crust.
Step 9:: Cover with the second pie crust. Trim and crimp the edges to seal. Cut a few small slits in the top for steam to escape.
Step 10:: Brush the top with beaten egg for a golden finish.
Step 11:: Bake for 35 to 40 minutes or until the crust is golden brown and filling is bubbling.
Step 12:: Let rest for 10 minutes before slicing and serving.

Family gatherings always include this pot pie as it brings everyone comfort and warmth around the table.

Large skillet Whisk 9-inch (23 cm) pie dish Rolling pin (if using homemade crust) Pastry brush Knife

Contains Wheat (flour crust) Milk (butter cream) Egg May contain Soy (store-bought crusts) Always check ingredient labels for hidden allergens.

Calories 520 Total Fat 29 g Carbohydrates 42 g Protein 23 g per serving

This chicken pot pie is perfect for any season and sure to impress your loved ones with its hearty and creamy goodness.

→ Can I use rotisserie chicken instead of cooking chicken breasts?: Yes, rotisserie chicken can speed up preparation without compromising flavor or texture.
→ What can I substitute for heavy cream?: For a lighter option, use milk instead of cream, keeping in mind the sauce will be less rich.
→ How do I prevent the crust from becoming soggy?: Ensure the filling is thickened before assembling and bake until crust is golden and crisp.
→ Can I add other vegetables to this dish?: Mushrooms or corn are excellent additions to enhance flavor and texture.
→ What is the best way to get a golden crust finish?: Brushing the top crust with beaten egg before baking gives a beautiful golden and shiny appearance.