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Cozy Chicken Pie with Buttery Breadcrumb Topping

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Ingredients Method

Ingredients
  

  • For the bottom crust:
  • 1 unbaked 9-inch pie crust homemade or store-bought — no judgment, only love
  • For the filling:
  • 2 tablespoons butter
  • 1 small onion diced
  • 2 cloves garlic minced
  • 2 carrots diced
  • 2 celery stalks diced
  • 1/3 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup milk or cream
  • 2 cups cooked shredded chicken rotisserie = cozy shortcut
  • 1/2 teaspoon salt more to taste
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon paprika optional but lovely
  • 1 cup of veggies that you like if you like them
  • For the breadcrumb topping:
  • 3/4 cup breadcrumbs panko or regular
  • 1/3 cup grated Parmesan cheese
  • 2 tablespoons melted butter
  • 1 tablespoon chopped parsley optional, but pretty
  • Pinch of salt

Method
 

  1. Preheat your oven to 375°F and place your pie crust into a 9-inch pie dish. Set aside.
  2. In a large skillet or saucepan, melt the butter over medium heat. Add onion, carrots, and celery and cook until softened, about 5–7 minutes. Stir in garlic and cook for another 30 seconds.
  3. Sprinkle the flour over the veggies and stir well. Cook for 1–2 minutes to get rid of the raw flour taste.
  4. Slowly whisk in the chicken broth and milk. Stir constantly until the mixture thickens into a creamy, cozy sauce.
  5. Add shredded chicken, seasonings, and all your veggies. Simmer for 2–3 minutes. Taste and adjust salt and pepper like the kitchen wizard you are.
  6. Pour the filling into your prepared pie crust.
  7. In a small bowl, mix breadcrumbs, Parmesan, melted butter, parsley, and salt. Sprinkle generously over the filling.
  8. Bake for 30–35 minutes, until the topping is golden and the filling is bubbly and smells like emotional support.
  9. Let cool for 10–15 minutes before serving… unless you enjoy burning the roof of your mouth like we did in the frozen pot pie era.