Chicken Pot Pie
This homemade chicken pot pie features a creamy filling with tender chicken and vegetables, all encased in a golden, flaky crust. It's the ultimate comfort food for families.
Ingredients
For the Filling
- 1 lb cooked chicken, diced (Use leftover roasted chicken for the best flavor.)
- 1 cup carrots, diced (Small dice cooks faster.)
- 1 cup peas (Frozen peas are fine. Add them at the end to retain sweetness.)
- 1 cup potatoes, diced (Use Yukon gold for creaminess.)
- 1/2 cup onion, chopped (Yellow onion gives flavor depth.)
- 1/2 cup celery, diced (Celery adds classic flavor.)
- 1/3 cup butter (Use olive oil for a dairy-free option.)
- 1/3 cup flour (All-purpose flour works best.)
- 1 3/4 cup chicken broth (Use low-sodium broth if adding more salt.)
- 2/3 cup milk (Whole milk gives the best creaminess.)
- 1 tsp salt (Adjust based on the broth used.)
- 1/2 tsp black pepper (Freshly ground works best.)
- 1 tsp thyme (Fresh is lovely; dried works well too.)
- 2 pie crusts homemade or store-bought (Roll homemade crusts thicker to hold up.)
Instructions
Preparation
- Preheat oven to 425°F (220°C).
- In a large saucepan, melt butter over medium heat. Add onion and celery; sauté until soft.
- Stir in flour, salt, and pepper; cook for 1 minute.
- Gradually whisk in chicken broth and milk, bring to a boil.
- Add chicken, carrots, peas, potatoes, and thyme; mix well.
- Pour filling into a pie crust in a pie dish.
- Cover with the second pie crust, seal the edges, and cut slits for steam to escape.
- Bake for 30-35 minutes or until the crust is golden brown.
- Let it cool for a few minutes before serving.
Notes
For best results, let kids help during preparation until baking. Storage tips: Refrigerate leftovers for up to 3 days or freeze for up to 2 months. Use frozen mixed veggies for convenience.