Chicken Pot Pie Recipe
Chicken and veggies topped with a golden crust.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Filling
Method
Preparation
- 1
- 2
Add Flour and Broth
Stir in the flour and cook for 1 minute. Gradually whisk in the chicken broth and bring to a simmer. Cook until thickened, about 5 minutes.
- 3
Add Chicken and Peas
Stir in the shredded chicken, frozen peas, milk, salt, pepper, and thyme. Remove from heat and set aside.
- 4
Prepare the Pie Crust
Preheat your oven to 425°F (220°C). Roll out a store-bought or homemade pie crust and fit it into a pie dish.
- 5
Assemble the Pie
Pour the chicken filling into the crust. Cover with another pie crust, sealing the edges. Cut slits in the top crust for steam to escape.
- 6
Bake
Bake in the preheated oven for 30-35 minutes or until the crust is golden brown. Let it cool for 10 minutes before serving.
