Chicken Pot Pie
This classic Chicken Pot Pie is a comforting dish filled with tender chicken, vegetables, and a creamy sauce, all encased in a flaky pie crust. Perfect for family dinners or gatherings, it’s a dish that warms the heart.
Equipment
- 1 Oven
- 1 9-inch pie dish
- 1 Medium saucepan
- 1 Mixing bowl
- 1 Whisk
- 1 Rolling pin
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup peas (fresh or frozen)
- 1 cup potatoes, diced
- ½ cup celery, diced
- ⅓ cup onion, diced
- ½ cup butter
- ⅓ cup all-purpose flour
- 1 cup chicken broth
- 1 cup milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 package (14 oz) refrigerated pie crusts (2 crusts)
Instructions
- Preheat your oven to 425°F (220°C).
- In a medium saucepan over medium heat, melt the butter. Add the onions, carrots, celery, and potatoes. Cook until vegetables are tender, about 5-7 minutes.
- Stir in the flour and cook for another minute, stirring constantly.
- Gradually whisk in the chicken broth and milk. Continue stirring until the mixture thickens, about 2-3 minutes.
- Stir in the shredded chicken, peas, salt, pepper, thyme, and garlic powder. Remove from heat.
- Roll out one of the pie crusts and fit it into the bottom of the pie dish. Pour the chicken filling into the crust.
- Roll out the second pie crust and place it over the top of the filling. Seal the edges by crimping with a fork or your fingers. Cut slits in the top crust to allow steam to escape.
- Bake in the preheated oven for 30-35 minutes or until the crust is golden brown.
- Allow to cool for 5-10 minutes before serving.
Notes
You can customize the vegetable mix based on your preference.
For added flavor, consider adding a splash of white wine to the filling.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.