Chicken Pot Pie
A classic comfort food with a creamy filling loaded with tender chicken and colorful vegetables wrapped 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: Omnivore
Ingredients
- 2 cups cooked chicken, diced
- 1 cup carrots, chopped
- 1 cup peas (fresh or frozen)
- 1 cup celery, chopped
- 1 medium onion, diced
- 1/3 cup all-purpose flour
- 2 cups chicken broth or stock
- 1 cup milk (or cream for a richer taste)
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 package refrigerated pie crusts (or homemade if you prefer)
- 1 egg (for egg wash)
Instructions
- Preheat your oven to 425°F (220°C) to ensure the crust bakes to a golden perfection.
- Sauté the onion, carrots, and celery in a large skillet over medium heat for about 5 minutes until softened.
- Stir in the flour and cook for 1-2 minutes, stirring constantly. Gradually whisk in the chicken broth and milk and bring to a gentle boil, allowing it to thicken for about 3-5 minutes.
- Add the diced chicken, peas, thyme, and season with salt and pepper.
- Roll out the pie crusts, place one in the bottom of a pie dish, and pour the filling into it.
- Lay the second crust on top, crimp the edges to seal, and cut slits in the top to allow steam to escape.
- Beat the egg and brush it over the top crust for a golden color.
- Bake for 30-35 minutes or until the crust is golden brown and the filling is bubbling.
- Cool for about 10 minutes before slicing to allow the filling to set.
Notes
Allowing the pie to cool slightly before cutting helps the filling set up. Using fresh vegetables enhances the flavor.
Find it online: https://www.chickenpalette.com/spooky-dessert-board/