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Classic Chicken Pot Pie
Like
Classic Chicken Pot Pie
A savory and comforting dish, this classic chicken pot pie is filled with tender chicken, vegetables, and a rich creamy sauce, all wrapped in a flaky pastry crust. Perfect for a cold winter's night or a special occasion, this recipe is sure to become a family favorite. With its golden brown crust and steaming hot filling, this dish is a true comfort food classic.
Time Cook
30
Level
Intermediate
Calories
540
Allergens
Eggs, Dairy, Gluten
Ingredients
1 pound
Boneless, skinless chicken breast
360 Calories
1 cup
Mixed vegetables (peas, carrots, corn)
50 Calories
2 cups
All-purpose flour
120 Calories
1/2 cup
Unsalted butter
100 Calories
1/2 cup
Heavy cream
100 Calories
1 large
Egg, beaten
70 Calories
to taste
Salt and pepper
0 Calories
1 package
Pastry dough
200 Calories
Step-by-Step Instructions
1
Preheat the oven to 375°F (190°C). In a large skillet, sauté the chicken and mixed vegetables in butter until the chicken is cooked through and the vegetables are tender. Season with salt and pepper to taste.
2
In a separate saucepan, whisk together the flour and heavy cream until smooth. Bring the mixture to a boil, then reduce the heat and simmer until the sauce thickens. Season with salt and pepper to taste.
3
Roll out the pastry dough to a thickness of about 1/8 inch. Spoon the chicken and vegetable mixture into a 9x13 inch baking dish, then pour the creamy sauce over the top. Cover the dish with the pastry dough, pressing the edges to seal.
4
Cut a few slits in the top crust to allow steam to escape, then brush the crust with a beaten egg for a golden brown finish. Bake the pie in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is hot and bubbly.
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Where cooking meets life and technology.
© 2025 Cooklaif