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Lattice Top Chicken Pot Pie

A hearty and comforting dish featuring a flaky lattice crust and a creamy filling of chicken and fresh vegetables, perfect for family gatherings.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound cooked chicken, shredded
  • 1 cup carrots, diced
  • 1 cup green peas
  • 1/2 cup celery, diced
  • 1/2 cup onion, diced
  • 1/4 cup flour
  • 2 cups chicken broth
  • 1 cup milk
  • 1 teaspoon thyme
  • to taste Salt and pepper
  • 1 pie crust for the bottom
  • 1 pie crust for the lattice top

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. In a large skillet, heat a bit of oil over medium heat. Add the diced onions, celery, and carrots, and sauté until tender, about 5-7 minutes.
  3. Stir in the shredded chicken and green peas, mixing well.
  4. Sprinkle the flour over the chicken mixture and cook for 1-2 minutes, stirring constantly. Gradually pour in the chicken broth and milk while continuing to stir until the mixture thickens, about 5 minutes.
  5. Add thyme and season generously with salt and pepper.
  6. Pour the chicken filling into the pie crust placed in a pie dish.
  7. Cut the second pie crust into strips to create a lattice pattern over the filling.
  8. Place the pie in the preheated oven and bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
  9. Once out of the oven, allow the pot pie to cool for a few minutes, then slice and serve warm.

Notes

Feel free to use leftover turkey, corn, broccoli, or mushrooms in place of the chicken and veggies. For a crispier crust, pre-bake the bottom crust for 5-7 minutes before adding the filling. Store leftovers covered in the fridge for up to 3 days, or freeze for up to 2 months.