classic Chicken Pot Pie
Comforting Chicken Pot Pie with Optional Bold Citrus Heat
This is the ultimate cozy chicken pot pie recipe, featuring a creamy, savory filling packed with tender chicken, carrots, peas, and potatoes, all nestled under a flaky, golden-brown crust. It's the perfect family meal for a chilly evening and uses simple ingredients you likely have on hand.
Prep Time: 25 minutes Cook Time: 40 minutes
Total Time: 65 minutes Servings: 6
Ingredients
2 tablespoons (30 mL / 28 g) unsalted butter
1 medium yellow onion, chopped
2 medium carrots, peeled and diced
2 celery stalks, diced
1/2 cup (60 g) all-purpose flour
1 teaspoon (5 mL) kosher salt
1/2 teaspoon (2.5 mL) black pepper
1/4 teaspoon (1 mL) dried thyme
1 1/2 cups (360 mL) chicken broth
1/2 cup (120 mL) heavy cream
2 cups cooked chicken, shredded or diced
1 cup (240 mL) frozen peas
1 cup (240 mL) small diced potatoes, pre-cooked
1 (14.1 ounce / 400 g) package refrigerated pie crusts (2 crusts)
1 egg, beaten (for egg wash)
Optional: 1–2 tablespoons (15–30 mL) Blazing Citrus Hot Sauce
Heat It Up with Eleven Eleven Sauce: For a delicious twist, stir in 1–2 tablespoons of Blazing Citrus Hot sauce with the broth for a Bold citrus flavor that cuts through the richness of the cream sauce.
Heat Level: 8 out of 10 🔥
Blazing Citrus Hot Sauce is our extreme heat champion, built for serious spice fans and challenge seekers. Carolina Reaper peppers deliver searing intensity, while fresh grapefruit and lemon juice replace vinegar for a bright, tangy lift and full flavor. It is very spicy yet vibrant, turning wings, tacos, grilled meats, and bowls into a bold, citrus charged experience. Turn the heat all the way up and get maximum flavor in every drop.
1. Preheat oven to 400°F (200∘C). In a large skillet, melt the butter over medium heat. Add the chopped onion, carrots, and celery and cook for 5–7 minutes until the vegetables are softened.
2. Sprinkle the flour, salt, pepper, and thyme over the vegetables. Cook, stirring constantly, for 1 minute to cook out the raw flour taste.
3. Slowly whisk in the chicken broth and the heavy cream until the sauce is smooth and thickened. If using the Blazing Citrus Hot Sauce, stir it in now. Remove from heat.
4. Stir in the cooked chicken, frozen peas, and pre-cooked potatoes until evenly coated. Pour the filling into a deep 9-inch pie dish lined with one pie crust.
5. Place the second pie crust over the filling. Trim and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape. Brush the top crust with the beaten egg wash.
6. Bake for 35–40 minutes, or until the crust is golden brown and the filling is bubbly. Let stand for 10 minutes before slicing and serving.
Tips & Variations
For a fully homemade pie, use your favorite double crust pastry recipe instead of store-bought.
Add other vegetables like corn, mushrooms, or green beans to the mix for extra flavor and texture.
Substitute turkey for the chicken to easily use up holiday leftovers.
Other Users Suggest
Replacing heavy cream with 1/2 cup of whole milk to slightly lighten the calorie count while maintaining a creamy texture.
Replacing all-purpose flour with 1/2 cup of sweet rice flour (mochiko) for a gluten-free thickener.
Replacing frozen peas with 1 cup of frozen pearl onions for a deeper, more savory flavor profile.
Storage, Reheat & Freeze
Store cooled leftovers, covered, in the refrigerator for up to 3 days.
Reheat individual slices in the oven (350∘F) or air fryer until heated through and the crust is crisp again.
To freeze, assemble the pie unbaked, wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Bake from frozen at 400∘F for 1 hour 15 minutes to 1 hour 30 minutes.
Nutrition Facts (per serving)
Calories: 620 Protein: 32g Carbs: 55g Fat: 32g
Explore More Recipes from Eleven Eleven Sauce:
