Chicken Pot Pie
A timeless comfort food featuring tender chicken and colorful vegetables in a creamy filling, all encased 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: None
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables (carrots, peas, corn)
- 1/2 cup onion, diced
- 3 cups chicken broth
- 1 cup milk
- 1/4 cup flour
- 1 teaspoon thyme
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 pie crust (store-bought or homemade)
Instructions
- Preheat the oven to 425°F (220°C).
- Sauté the diced onion over medium heat until translucent, about 3-4 minutes.
- Add the shredded chicken and mixed vegetables, cooking until warmed through, about 2-3 minutes.
- Sprinkle the flour over the mixture, stirring for about 1 minute.
- Whisk in the chicken broth and milk gradually, stirring until thickened, about 5-7 minutes.
- Add thyme, salt, and pepper to season.
- Pour the chicken mixture into a pie crust.
- Place another crust on top, sealing edges and cutting slits for steam.
- Bake for 30-35 minutes until golden brown.
- Cool for a few minutes before slicing.
Notes
Use leftover chicken for a quicker option, and feel free to customize with different proteins or add spices for extra flavor.
Find it online: https://www.chickenclassic.com/ultimate-chicken-pot-pie/