Chicken Pot Pie
This classic Chicken Pot Pie features tender chicken, carrots, peas, and celery in a creamy, savory sauce, all wrapped in a flaky, golden pie crust. Comforting, nostalgic, and perfect for a cozy family dinner.
Equipment
- 4 Mini Cast Iron Skillets or 1 9 inch iron Skillet
Ingredients
- 1 pound reserved Costco Rotisserie Chicken Breast cubed or boneless skinless chicken breast
- 1 cup sliced carrots
- 1 cup frozen green peas
- ½ cup sliced celery
- ⅓ cup butter
- ⅓ cup chopped onion
- ⅓ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 ¾ cups chicken broth
- ⅔ cup milk
- 1 Pie Dough -Recipe GPB Recipe
Instructions
- Preheat oven to 425°F (220°C). Gather all ingredients and set aside.
- Cook the vegetables and add cubed chicken in 1 tbsp butter
- Make the roux:
- While the chicken is cooking, melt butter in a separate saucepan over medium heat. Add chopped onion and garlic and cook until soft and translucent, about 5–7 minutes.
- Stir in flour, salt, black pepper until well combined and lightly bubbling.
- Slowly whisk in chicken broth and milk. Reduce heat to medium-low and simmer, stirring frequently, until thickened, about 5–10 minutes. Remove from heat. add all filling ingredients to the same pot
- Assemble the pie:
- I use smaller individual cast iron dishes, but you can use any baking dish… Cast iron proves the best for this recipe
- Top and seal:
- Cover with the top crust. Seal and crimp the edges, trimming any excess dough. Cut several small slits in the top crust to allow steam to escape.
- Bake:
- Bake in the preheated oven for 30–35 minutes, or until the crust is golden brown and the filling is bubbly.
- Cool and serve:
- Let cool for 10 minutes before slicing and serving.
Notes
- For extra depth of flavor, sauté sliced mushrooms with the onions before adding the flour.
- A foil ring around the crust edges can prevent over-browning during baking.
- This recipe can be made ahead and refrigerated unbaked for up to 24 hours.
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