Name: Chicken Pot Pie with Cheddar Herb Crust
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Ingredients: 3 cups cooked chicken, shredded or diced; 1½ cups carrots, diced; 1 cup celery, sliced; 1 cup frozen peas; 1 small onion, chopped; ¼ cup unsalted butter; ⅓ cup all-purpose flour; 2 cups chicken broth; 1 cup milk or half-and-half; 1 tsp salt; ½ tsp black pepper; ½ tsp dried thyme; 2 pie crusts (homemade or store-bought); 1 egg (for egg wash)

Chicken Pot Pie with Cheddar Herb Crust

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This classic Chicken Pot Pie features a creamy, herb-infused filling loaded with tender chicken and vegetables, all wrapped in a golden, flaky crust — the ultimate comfort food for any night of the week.

Author: Maya Lawson
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 6–8 servings 1x

Ingredients

Scale

3 cups cooked chicken, shredded or diced
1½ cups carrots, diced
1 cup celery, sliced
1 cup frozen peas
1 small onion, chopped
¼ cup unsalted butter
⅓ cup all-purpose flour
2 cups chicken broth
1 cup milk or half-and-half
1 tsp salt
½ tsp black pepper
½ tsp dried thyme
2 pie crusts (homemade or store-bought)
1 egg (for egg wash)

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Instructions

In a large skillet, melt butter. Add onion, carrots, and celery. Cook 5–7 minutes until soft.
Stir in flour and cook for 1–2 minutes. Slowly add broth and milk, whisking until thickened.
Add chicken, peas, thyme, salt, and pepper. Remove from heat and let cool slightly.
Preheat oven to 400°F. Line a 9-inch pie dish with one crust.
Pour in the filling. Top with the second crust. Seal, crimp edges, and cut slits.
Brush with egg wash. Bake for 35–40 minutes until golden and bubbling.
Let rest 10 minutes before serving.

Notes

Use puff pastry for a flakier top.
Freeze baked or unbaked.
Add mushrooms, corn, or green beans for variation.

Find it online: https://yumnexio.com/chicken-pot-pie-with-cheddar-herb-crust/