Classic Chicken Pot Pie
A comforting Chicken Pot Pie filled with rich flavors and encased in a flaky crust, perfect for weeknight dinners or family gatherings.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 60 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: None
Ingredients
- 2 cups cooked chicken, shredded or diced
- 1 cup carrots, diced
- 1 cup peas (fresh or frozen)
- 1 cup potatoes, diced
- 1/2 cup onion, chopped
- 3 tablespoons butter
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup milk
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 package of refrigerated pie crusts
Instructions
- Cook the vegetables in a large skillet over medium heat, melting the butter. Add the onions, carrots, and potatoes and sauté for about 5-7 minutes.
- Make the roux by sprinkling the flour over the vegetables and stirring well. Cook for another minute.
- Add the chicken broth and milk gradually while stirring to prevent lumps. Simmer until it thickens, about 3-5 minutes.
- Combine ingredients by stirring in the cooked chicken, peas, thyme, salt, and pepper. Remove from heat.
- Prepare the crust by preheating the oven to 425°F (220°C) and rolling out the pie crust into a 9-inch pie plate.
- Fill the pie with the chicken filling, spreading it evenly.
- Top with the second crust, sealing edges and cutting slits in the top crust.
- Bake for 25-30 minutes until the crust is golden brown.
- Cool for 10 minutes before serving.
Notes
For maximum flavor, cook chicken in advance. To avoid soggy pastry, let the filling cool slightly before assembling.