This comforting chicken pot pie is a tribute to the hearty homemade meals served in 1950’s farmhouse kitchens across the Midwest. With a golden, flaky crust and a creamy filling of chicken and vegetables, it is a timeless dish perfect for Sunday supper or a chilly night.
Ingredients:
For the Filling:
- 2 tablespoons unsalted butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup whole milk or half-and-half
- 2 cups cooked chicken, shredded (rotisserie or leftover)
- 1 cup frozen peas
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
For the Crust:
- 1 pre-made refrigerated pie crust (or homemade if preferred)
- 1 egg, beaten (for egg wash)
Instructions:
1. Preheat the Oven
Preheat to 400°F (200°C). Place a rack in the center of the oven.
2. Make the Filling
In a large skillet, melt butter over medium heat. Add onion, garlic, carrots, and celery. Sauté until softened (about 5 minutes). Stir in flour and cook for 1–2 minutes to remove the raw taste. Gradually whisk in broth and milk, stirring constantly to avoid lumps. Simmer until thickened (about 3–5 minutes). Add cooked chicken, peas, thyme, salt, and pepper. Remove from heat.
3. Assemble the Pie
Pour the filling into a 9-inch pie dish. Lay the pie crust over the top. Trim excess and crimp the edges. Cut small slits in the center to vent steam. Brush with egg wash for a golden crust.
4. Bake
Bake for 30–35 minutes, or until the crust is golden brown and filling is bubbling. To prevent the edges browning too quickly, cover them with foil until the last 10 minutes.
5. Cool and Serve
Let the pie rest for at least 10 minutes before slicing. (The roof of your mouth will thank you.) Serve with a green salad or applesauce for a true Midwestern touch.
Tips for Farmhouse Flair:
Add chopped potatoes or green beans for a heartier filling. Use leftover turkey instead of chicken for a post-holiday twist. Try a lattice crust or biscuit topping for a rustic look.
And a Last Laugh:
What did one plate say to the other plate? Lunch is on me! 🍽️😄
Whether you’re feeding the family or just fixing something for yourself, we’ve got more recipe favorites waiting on The Lintonian’s Recipes Page. From skillet suppers to old-fashioned Sunday desserts, come see what’s cookin’ — and don’t be a stranger! 👉 Browse our full recipe collection here.