Chicken Pot Pie
A cozy and comforting Chicken Pot Pie filled with tender chicken and fresh vegetables, wrapped in a flaky crust—perfect for family gatherings.
Ingredients
For the Filling
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup peas
- 1 cup celery, diced
- 1/2 cup onion, diced
- 1/4 cup butter (for sautéing)
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
For the Crust
- 2 pieces pie crusts (store-bought or homemade)
Instructions
Preparation
- Preheat oven to 425°F (220°C).
- In a large skillet, melt butter over medium heat.
- Add diced onion and let it sweat until translucent.
- Add diced carrots and celery, cooking until softened.
- Stir in flour and cook for 1 minute.
- Gradually add chicken broth and milk, stirring constantly until thickened.
- Add shredded chicken, peas, salt, pepper, and thyme. Mix well.
Assembly
- Pour the chicken mixture into a pie crust and cover with another crust.
- Cut slits in the top crust for steam to escape.
Baking
- Bake for 30-35 minutes until the crust is golden brown.
- Let cool for a few minutes before serving.
Notes
Store leftovers in an airtight container for up to 3 days. Reheat in the oven for best results. Consider using rotisserie chicken for quicker prep.