Southern
Southern Chicken Pot Pie
Pot pie is a smart Sunday move: it uses up a rotisserie chicken or leftover roast chicken and feeds a crowd with one dish.
- Prep
- 25 min
- Cook
- 45 min
- Total
- 1 hr 10 min
- Makes
- 6 servings
My Sassy Southern Recipes
Southern Chicken Pot Pie
Prep 25 min · Cook 45 min · Total 1 hr 10 min · Makes 6 servings
Ingredients
- 6 tbspunsalted butter
- 1medium onion, diced
- 2celery ribs, diced
- 2carrots, diced
- ⅓ cupall-purpose flour
- 2 cupslow-sodium chicken broth
- 1 cupwhole milk
- 1 tspkosher salt
- ½ tspblack pepper
- 1 tspfresh thyme leaves
- 3 cupscooked chicken, shredded
- 1 cupfrozen peas
- 2refrigerated pie crusts (or homemade)
- 1egg, beaten with 1 tbsp water
Instructions
- 1
Heat oven to 400°F. Melt butter in a large skillet over medium. Cook onion, celery and carrots 8 minutes until tender.
- 2
Stir in flour and cook 2 minutes. Slowly whisk in broth and milk; simmer 4–5 minutes until thick. Season with salt, pepper and thyme.
- 3
Stir in chicken and peas. Let filling cool slightly.
- 4
Fit one crust into a deep 9-inch pie plate. Add filling, top with second crust, crimp edges and cut 4 vents. Brush with egg wash.
- 5
Bake on a sheet pan 30–35 minutes until crust is deep golden and filling bubbles. Rest 15 minutes before serving.
Cooking notes
- Cover edges with foil if they brown too quickly.
- A biscuit topping is a tasty swap for the top crust.
Serving suggestions
Serve with a crisp green salad dressed in a simple vinaigrette.
Storage
Refrigerate covered up to 3 days.
Reheating
Reheat slices in a 350°F oven 15–20 minutes until the center reaches 165°F.
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