Chicken Pot Pie
A comforting chicken pot pie with a flaky crust and creamy filling loaded with tender chicken and vegetables.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: None
Ingredients
- 1 pound cooked chicken, shredded or diced
- 1 cup carrots, diced
- 1 cup peas
- 1 cup celery, diced
- 1/2 cup onion, diced
- 4 tablespoons butter
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken broth
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 package refrigerated pie crusts (2 crusts)
Instructions
- Preheat your oven to 425°F (220°C) to ensure it’s hot enough for a crispy crust.
- Sauté the vegetables: melt the butter in a large skillet over medium heat, add onions, carrots, celery, and salt, and sauté until tender, about 5-7 minutes.
- Make the sauce by stirring in flour and cooking for about 1 minute, then whisk in chicken broth and milk, adding garlic powder, thyme, and pepper. Cook until thick and bubbly, around 5 minutes.
- Combine the shredded chicken and peas into the skillet, mixing until evenly combined. Taste for seasoning and adjust.
- Prepare the crust by rolling out one pie crust into a 9-inch pie dish, pressing it against the sides, and pouring the chicken filling over it.
- Top with the second pie crust, sealing the edges by crimping them with a fork and cutting slits in the top to allow steam to escape.
- Bake in preheated oven for 25-30 minutes, or until the crust is golden brown. Let cool for about 10 minutes before serving.
Notes
For a homemade crust, you can use your favorite pie dough recipe or substitute with puff pastry. This dish is perfect for using up leftover chicken.