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Classic Chicken Pot Pie Recipe


Classic Chicken Pot Pie Recipe


Indulge in the comforting warmth and savory flavors of this timeless chicken pot pie recipe. With its

buttery crust and creamy filling, it’s the perfect dish to enjoy on a cozy evening or to impress guests

at your next gathering.


For the Crust:



• 2 1/2 cups all-purpose flour

• 1 cup (2 sticks) cold unsalted butter, cubed

• 1 teaspoon salt

• 6-8 tablespoons ice water

For the Filling:

• 2 tablespoons unsalted butter


• 1 small onion, diced

• 2 carrots, diced

• 2 celery stalks, diced

• 2 cloves garlic, minced

• 1/4 cup all-purpose flour


• 2 cups chicken broth

• 1 cup whole milk or heavy cream

• 2 cups cooked chicken, diced or shredded

• 1 cup frozen peas

• Salt and pepper to taste


• 1 teaspoon dried thyme

• 1 teaspoon dried parsley


1. Preheat your oven to 400°F (200°C).

2. For the crust, in a large mixing bowl, combine the flour and salt. Add the cold cubed butter and use

a pastry cutter or fork to cut the butter into the flour until it resembles coarse crumbs.

3. Buhoro buhoro shyiramo amazi ya barafu, ikiyiko kimwe icyarimwe, kuvanga kugeza ifu ihurira

hamwe. Witondere kudakora cyane ifu. Kora ifu muri disiki ebyiri, uzingire buriwese muri pisine,

hanyuma ukonjesha byibuze iminota 30.

4. Hagati aho, tegura ibyuzuye. Mu buhanga bunini, shonga amavuta hejuru yubushyuhe bwo hagati.


Ongeramo igitunguru kibisi, karoti, na seleri. Teka kugeza imboga zoroshye, iminota 5-7. Ongeramo

tungurusumu zometse hanyuma uteke kuminota 1-2.

5. Sprinkle the flour over the vegetables and stir to combine. Cook for 1-2 minutes to remove the raw

flour taste.

6. Slowly pour in the chicken broth and milk or cream, stirring constantly to avoid lumps. Cook until

the mixture thickens, about 5-7 minutes.

7. Stir in the cooked chicken, frozen peas, dried thyme, dried parsley, salt, and pepper. Remove from

heat and set aside.

8. Roll out one of the chilled dough disks on a floured surface to fit your pie dish. Place the rolled-out

dough into the bottom of the pie dish.

9. Pour the chicken filling into the prepared pie dish.

10. Kuramo disiki ya kabiri ikonje hanyuma uyishyire hejuru yuzuye. Kuramo ifu irenze urugero

hanyuma ugabanye impande kugirango ushireho ikimenyetso.

11. Kata uduce duke mu gikonjo cyo hejuru kugirango wemerere guhunga mugihe cyo guteka.

12. Optional: Brush the top crust with beaten egg for a golden finish.

13. Place the pie dish on a baking sheet (to catch any drips) and bake in the preheated oven for 40-45

minutes, or until the crust is golden brown and the filling is bubbling.

14. Allow the chicken pot pie to cool for a few minutes before serving. Enjoy the delicious comfort of

this classic dish!

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