Chicken Pot Pie
A comforting and hearty Chicken Pot Pie filled with tender chicken and vibrant vegetables, all encased in a flaky crust.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 60 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Ingredients
- 2 cups cooked chicken, shredded or diced
- 1 cup carrots, diced
- 1 cup peas (frozen or fresh)
- 1 cup celery, diced
- 1 medium onion, diced
- 3 tablespoons butter (or olive oil)
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup milk
- 1 package refrigerated pie crusts (or homemade)
- 1 egg (for egg wash, optional)
Instructions
- Prepare the Filling: In a large skillet, melt the butter over medium heat. Add the diced onion, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes.
- Add Chicken and Seasoning: Stir in the cooked chicken, thyme, salt, and pepper. Mix well.
- Create the Sauce: Sprinkle the flour over the mixture and stir for about a minute. Gradually add the chicken broth while stirring continuously to avoid lumps. Then, add the milk and allow the mixture to simmer until thickened, stirring occasionally (about 5-10 minutes).
- Combine with Peas: Once thickened, fold in the peas and continue to simmer for another 2-3 minutes. Remove from heat and allow to cool slightly.
- Assemble the Pie: Preheat your oven to 425°F (220°C). Roll out one pie crust and fit it into a 9-inch pie pan. Pour the filling into the crust.
- Top It Off: Place the second pie crust on top of the filling. Seal the edges and cut a few slits in the top crust to allow steam to escape. Brush with beaten egg if desired.
- Bake: Bake in the preheated oven for 30-35 minutes or until the crust is golden brown and the filling is bubbling. Let it cool for a few minutes before serving.
Notes
Remember to chill the crust before rolling out for a flakier texture. You can use leftover chicken for quicker prep.