Classic Chicken Pot Pie
This classic chicken pot pie combines tender chicken and vegetables in a creamy homemade sauce, all baked between two flaky golden crusts.
Classic Chicken Pot Pie
A creamy homemade chicken and vegetable filling baked between two flaky golden pie crusts.
Ingredients
Method
- Preheat the oven to 350°F (180°C). Lightly grease a deep 9-inch pie dish and fit one pie crust into the bottom.
- Melt the butter in a large skillet over medium heat. Add the onion, garlic, leeks, and carrot, then sauté for 2 to 3 minutes.
- Add the diced chicken and cook for about 5 minutes, stirring occasionally, until lightly browned and cooked through. Stir in the peas, oregano, salt, and pepper.
- Sprinkle the flour over the filling and cook for 2 minutes, stirring constantly. Gradually pour in the warm milk and stir until the sauce thickens. Stir in the heavy cream.
- Spoon the creamy chicken filling into the prepared crust. Cover with the second crust, seal the edges, and cut several small vents in the top.
- Bake for 30 to 35 minutes, until the crust is golden brown and the filling is bubbling. Rest for 5 minutes before slicing and serving.
Tips for a Golden Chicken Pot Pie
Cut vents in the top crust so steam can escape, and let the pie rest briefly after baking so the creamy filling sets before slicing.
