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Homestyle · Entree

Chicken Pot Pie

Chef Chubbs

A creamy chicken and vegetable filling baked between flaky golden pie crusts for classic homestyle comfort.

Prep time
25 minutes
Cook time
40 minutes
Total time
1 hour 15 minutes
Servings
6 servings
Chef Chubbs presenting Chicken Pot Pie

Ingredients

  • 2 cups cooked chicken, shredded or diced (280 g)
  • 1/3 cup unsalted butter (75 g)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1/3 cup all-purpose flour (40 g)
  • 1 3/4 cups chicken broth (420 mL)
  • 2/3 cup heavy cream (160 mL)
  • 1 cup frozen peas and carrots (140 g)
  • 1/2 cup frozen corn (75 g)
  • 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 refrigerated pie crusts
  • 1 egg, beaten (for egg wash)

Directions

  1. Preheat oven to 400°F (205°C).
  2. Melt the butter in a large skillet over medium heat. Add the onion and cook until softened, then stir in the garlic.
  3. Sprinkle in the flour and cook for 1 minute, stirring constantly.
  4. Gradually whisk in the chicken broth and heavy cream until smooth and thickened.
  5. Stir in the chicken, peas, carrots, corn, thyme, salt, and pepper until evenly combined.
  6. Line a pie dish with one pie crust, pour in the filling, then place the second pie crust on top. Crimp the edges, cut a few small slits in the top, and brush with the beaten egg.
  7. Bake for 35–40 minutes, until the crust is deep golden brown and the filling is bubbling.
  8. Let cool for 10 minutes, then slice and serve warm.