Chicken pot pie is a recipe that needs to be added to every home cook’s “go-to meals” list. It’s simple, quick to prepare, delicious and the perfect way to repurpose leftover chicken in a way that might get your family actually excited about leftovers night. You can get the entire dish prepped and ready to go the night before, cover it, and bake it to golden perfection the next night. With the chicken and veggies baked right in, you don’t even need to worry about a side dish.


Things You’ll Need

1/4 cup unsalted butter
1/2 cup diced white onion
1/2 cup diced carrot
1/2 cup diced celery
3 cups shredded cooked chicken
½ teaspoon garlic powder
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon chopped fresh thyme (or rosemary)
1/4 cup all-purpose flour
3 cups low salt chicken broth
1/4 cup heavy cream
1 pastry dough (enough for one pie crust)
Egg wash (1 egg, 1 tablespoon water, beaten)

Step 1: Cook the Vegetables
Preheat the oven to 350 degrees F. Melt the butter in a saucepan over medium-high heat. Add the onions, carrots and celery, cooking until the vegetables have softened, about 5 minutes.


Step 2: Add the Chicken and Spices
Add the chicken, garlic powder, salt, pepper and thyme; stir until combined.


Step 3: Sprinkle with Flour
Sprinkle with flour, stirring until the flour has combined with the butter and cooked slightly.


Step 4: Add the Broth, Corn and Peas
Stir in the chicken broth, corn and peas. Stir until completely combined.


Step 5: Stir in the Cream
Add the cream, stirring until combined. Allow to simmer until slightly thickened, about 3 minutes.


Step 6: Add to a Baking Dish and Cover with Dough
Pour into a 2-quart baking dish. Roll the pie crust out on a lightly floured surface, large enough to completely cover the dish. Transfer the dough to the top of the dish, pressing around the edges. Slit a small hole in the center of the pastry. Brush with egg wash.

Step 7: Bake
Bake until the crust is golden brown, about 30 minutes. Serve warm.