Description
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.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup peas
- 1/2 cup celery, diced
- 1/2 cup onion, diced
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon thyme
- 1 package of pie crusts (2 crusts)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven to 425°F (220°C).
- In a large skillet, melt the butter over medium heat. Add the onions, carrots, celery, and cook until softened, about 5 minutes.
- Stir in the flour and cook for 1 minute, then gradually whisk in the chicken broth and milk. Cook until the mixture thickens, about 5-7 minutes.
- Add the shredded chicken, peas, salt, pepper, garlic powder, and thyme. Stir to combine and remove from heat.
- Place one pie crust in a 9-inch pie dish. Pour the chicken mixture into the crust.
- Cover with the second pie crust, sealing the edges. Cut slits in the top crust for steam to escape. Brush the top with beaten egg.
- Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown.
- Let cool for 10 minutes before serving.
Notes
- Feel free to use leftover rotisserie chicken for a quicker option.
- You can add other vegetables like corn or green beans based on your preference.
- For a richer flavor, you can use cream instead of milk.
- Prep Time: 20
- Cook Time: 35
- Category: Main Course
- Cuisine: American
Keywords: chicken pot pie, easy chicken pot pie, homemade chicken pot pie, comfort food