This Chicken Pot Pie

Assemble the Pie:

Preheat your oven to 425°F (220°C).

Roll out one pie crust and fit it into the bottom of a 9-inch pie dish. Pour the chicken filling into the crust.

Top with the second pie crust, sealing the edges by pinching or crimping them together. Cut a few small slits in the top crust to allow steam to escape.

Bake:

Brush the top crust with an egg wash (1 beaten egg with 1 tablespoon water) for a golden finish.

Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.

Cool and Serve:

Allow the pie to cool for 5-10 minutes before slicing and serving.

Recipe Tips

Short on Time? Use a mix of frozen vegetables and rotisserie chicken to speed up the preparation.

Customize the Vegetables: Swap in your favorites like green beans or corn for added variety.

Prevent Soggy Crusts: Pre-bake the bottom crust for 5-7 minutes before adding the filling.

What to Serve With This Recipe

Pair with a fresh green salad or roasted vegetables for a balanced meal.

Serve with crusty bread to soak up every bit of the creamy filling.

Frequently Asked Questions

Q: Can I make this ahead of time?

A: Yes, you can prepare the filling a day in advance and assemble the pie just before baking.

Q: Can I freeze Chicken Pot Pie?

A: Absolutely! Assemble the pie but don’t bake it. Wrap it tightly and freeze for up to 3 months. Bake directly from frozen, adding 10-15 minutes to the cooking time.

Q: Can I make it dairy-free?

A: Substitute the butter with olive oil and use unsweetened almond milk or coconut milk in the sauce.

Serving Suggestions

This Chicken Pot Pie is best served warm with a side of steamed vegetables or mashed potatoes. For a comforting finish, enjoy with a simple dessert like apple crisp or vanilla ice cream.

Dive into the rich, creamy goodness of this classic dish—it’s sure to become a family favorite!