Chicken Pot Pie
Tender chicken, veggies, and a rich, creamy filling, it’s the classic, hearty, one-dish meal perfect for cozy dinners.
- Prep time
- 20 min
- Cook time
- 40 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 9" discs pie crust (unbaked)
- 1 lb boneless skinless chicken breasts
- 1 C carrots (sliced thin)
- 1/2 C celery (sliced thin)
- 1/2 C vidalia onion (diced)
- 1/2 C frozen green peas
- 2/3 C frozen sweet corn
- 3 cloves garlic (minced)
- 2 1/4 C chicken broth
- 1/2 C whole milk
- 1/4 C all-purpose flour
- 2 Tbsp cajun seasoning (divided)
- 1/4 Tsp kosher salt (to taste)
- 1/4 Tsp cracked black pepper
- 1 large egg
- 1/2 Tsp water
Instructions
- 1
Fire up your oven to 400°F. Press one of the pie crusts into a 9" deep-dish pan, pricking the bottom with a fork to let the steam escape. Set aside. Alternatively, if you'd like a crispy bottom crust, bake in the preheated oven for 7 minutes, then allow to cool while you work on the filling.
- 2
Heat up a sauté pan over medium-high heat and season your chicken generously with 1 tablespoon of Cajun seasoning. Once the skillet's hot, drizzle in olive oil and lay the chicken down in a single layer. Let it sear until golden, then flip and do the same on the other side. Lower the heat, cover, and cook for another 5 minutes. Transfer the cooked chicken to a bowl and let it rest.
- 3
Once it's cooled enough to handle, shred the chicken into bite-sized pieces using a hand mixer or two forks.
- 4
Add a touch more olive oil to the same skillet, then toss in your carrots, celery, and onions. Stir and let them cook for about 8 minutes until they're softened and fragrant.
- 5
Spread the softened veggies into an even layer, then sprinkle the flour over them. Stir to coat, cooking until the flour deepens in color, just a couple of minutes. If the flour sticks too much, add a small pat of butter or a drizzle of olive oil to help it along.
- 6
Add the minced garlic, shredded chicken, peas, corn, and milk to the pan. Stir everything together, making sure it’s well-combined. Taste and adjust the seasoning with more Cajun spice or salt if needed, then crack in your black pepper.
- 7
Reduce the heat and let the mixture simmer for 5-7 minutes, thickening up beautifully. Once thickened, take it off the heat and let it cool slightly. If you'd like a thicker gravy, keep simmering, up to 20 minutes.
- 8
Pour the filling into your prepared pie crust, spreading it out evenly. Don’t overfill! Place the second pie crust over the top, sealing the edges with your fingers. Use a knife or fork to make small vents in the top crust.
- 9
Beat the egg and water together, then brush the top and edges of the pie with the wash. Slide the pie into the oven and bake for 25 minutes, or until the crust is golden brown and crisp.
- 10
Let the pie cool for at least 10 minutes before cutting in. Dassit!