The Absolute Best Chicken Pot Pie


Flaky, Buttery Crust: Start with a flaky, buttery crust. Use a blend of butter and shortening for the perfect texture and flavor.

Rich and Creamy Filling: Make a creamy filling with tender chicken, plenty of vegetables like carrots, peas, and onions, and a rich sauce made from chicken broth and cream.

Perfectly Cooked Chicken: Use boneless, skinless chicken breasts or thighs, cooked until tender and juicy, then shredded or diced into bite-sized pieces for the filling.

Precooked Vegetables: Sauté the vegetables before adding them to the filling to release their flavors and ensure they cook evenly in the pie.

Thickening Agent: Use a combination of flour and/or cornstarch to thicken the filling to a creamy consistency. This helps prevent a runny pie and ensures the filling holds together nicely when sliced.

The pot pie should be baked at 400°F/200°C until the crust is golden brown and the contents is bubbling. This ensures the crust cooks properly and turns a lovely color and the filling heats and blends tastes.

Resting Time: Allow the pot pie to rest for a few minutes after baking to let the filling set slightly, making it easier to slice and serve without collapsing.

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