Golden Oven Chicken Pot Pie
A classic chicken pot pie recipe with a creamy filling and golden crust, baked to perfection in the oven.
Equipment
- 1 9-inch pie dish
- 1 saucepan
- 1 Rolling Pin
Ingredients
Filling
- 2 cups cooked chicken diced
- 1 cup frozen peas
- 1 cup diced carrots
- 1/2 cup diced potatoes
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 3/4 cups chicken broth
- 2/3 cup milk
- Salt and pepper to taste
Crust
- 1 package refrigerated pie crusts
- 1 egg beaten (for egg wash)
Instructions
Preparation
- Pre-cook the chicken by boiling or roasting until no longer pink. Dice into small pieces.
- Dice carrots and potatoes. In a large saucepan, cook vegetables until tender, about 5 minutes.
- In the same saucepan, melt butter over medium heat. Stir in flour, salt, and pepper until blended. Gradually whisk in broth and milk. Bring to a boil; cook and stir until thickened, about 2 minutes.
- Add chicken, peas, carrots, and potatoes to the sauce. Stir to combine.
Assemble
- Roll out the pie crusts and line a pie dish with one crust. Fill with chicken mixture. Cover with top crust; seal and flute edges. Cut slits in top to allow steam to escape.
- Brush the top crust with beaten egg for a golden finish.
Baking
- Bake in a preheated 425°F oven for 30 to 35 minutes, or until crust is golden brown and filling is bubbly. Let the pie rest for 10 minutes before serving.
Serving
- Slice the pie into 8 pieces and serve with your choice of side dishes.
Storage
- Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a 350°F oven until warmed through.
Notes
Pro Tips: Ensure your pie crust is cold before baking for a flaky texture. Ingredient Substitutions: Use gluten-free flour if needed. How to Serve: Pair with a fresh salad or roasted veggies. Storage & Freshness: Keep refrigerated, consume within 3 days. Make-Ahead Tips: Prepare filling a day before and refrigerate until ready to bake.