Chicken Pot Pie
A timeless comfort food that combines tender chicken with a medley of vegetables, all enveloped in a flaky pie crust.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup carrots, chopped
- 1 cup peas
- 1/2 cup celery, chopped
- 1/2 cup onion, chopped
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken broth
- 1/2 cup milk
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon thyme
- 1 pie crust (top and bottom)
Instructions
- Preheat your oven to 425°F (220°C).
- Sauté the vegetables in a large pot with melted butter over medium heat until tender.
- Make the sauce by stirring in flour, salt, pepper, garlic powder, and thyme, then whisk in chicken broth and milk until thickened.
- Combine the shredded chicken with the sauce.
- Assemble the pie by pouring the filling into the bottom crust, covering it with the top crust, sealing the edges, and cutting slits in the top.
- Bake for 30-35 minutes until golden brown, then let cool slightly before serving.
Notes
Use rotisserie chicken for a quicker preparation. You can substitute fresh vegetables with frozen ones for convenience. Adjust herbs and spices according to your preference.