Easy Creamy Chicken Pot Pie
This almost from-scratch, easy creamy chicken pot pie is a family favorite. The delicious creamy center and crisp golden crust are perfect and keep you coming back for more.
Ingredients
- 2 pie crusts plus 2 more if baking 2 pies
- 4 Cups shredded chicken
- 1 stick salted butter
- 1/2 cup all purpose flour
- 2 cups chicken broth
- 2 cups half and half
- 1 1/2 Cup sour cream
- 10 oz bag frozen peas
- 4 cups potatoes chopped
- 2 cups carrots chopped
- 1/2 tsp onion powder divided
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 1/2 tsp celery salt
- 1/2 tsp thyme
Instructions
- The first thing I usually do is prep my bottom pie shell and set it aside to let it rest.2 pie crusts
- To make homemade cream soups, melt the stick of butter in a skillet or sauce pan on medium heat. When the butter is all melted, add 1/2 cup flour and stir to combine. Then, remove it from heat and slowly whisk in 1/2 Cup of the chicken broth. Return it to the stove on LOW heat and add in the 2 Cups of Half and Half, and 1/4 tsp of each: pepper, salt, thyme, onion powder, garlic powder, celery salt.1 stick salted butter, 1/2 cup all purpose flour, 2 cups chicken broth, 2 cups half and half, 1/2 tsp onion powder, 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp garlic powder, 1/2 tsp thyme, 1/2 tsp celery salt
- When the cream soup is mixed and creamy, add in the sour cream to create the sauce for the chicken pot pie.1 1/2 Cup sour cream
- Next, bring a pot of water to a boil and add the chopped potatoes and carrots to the boiling water. Cook until you can easily pierce them with a fork. It should take 10-15 minutes. Then, strain off the water.4 cups potatoes, 2 cups carrots
- In a large mixing bowl, combine the shredded chicken, frozen peas, softened potatoes and carrots, remaining seasonings and your homemade cream soup. Then, add the other cup of chicken broth to the mix and stir to combine.4 Cups shredded chicken, 10 oz bag frozen peas
- Once the filling is ready, pour half into the prepared pie shell. If making a second pie, use the rest to fill it as well. Or freeze the second half in a freezer gallon bag for later use. Then, Roll out the top crust on the filling, folding the edges under and gently pressing the edges to seal. Crimp the edges all the way around and make a few cuts in the center of the pie to vent the pie.
- In a small cup, mix one egg with 2 Tbsp water. Brush over the top of the pie.
- Place the pie into the preheated oven and bake for one hour at 375 degrees.