Chicken Pot Pie
A comforting classic chicken pot pie with a creamy filling, tender chicken, and vegetables encased in a flaky crust.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: None
Ingredients
- 1 pound cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup peas
- 1 cup celery, diced
- 1/2 cup onion, diced
- 1/3 cup butter
- 1/3 cup flour
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon thyme
- 2 pie crusts (homemade or store-bought)
Instructions
- Preheat the Oven: Set your oven to 425°F (220°C) to prepare for baking.
- Sauté the Vegetables: In a large skillet, melt the butter over medium heat. Add the onions, carrots, and celery. Cook until the vegetables are tender, about 5-7 minutes.
- Create the Roux: Stir in the flour and cook for 1-2 minutes until well blended.
- Make the Sauce: Gradually whisk in the chicken broth and milk, stirring constantly until the mixture thickens (about 3-5 minutes).
- Combine Ingredients: Add the shredded chicken, peas, salt, pepper, garlic powder, and thyme.
- Assemble the Pie: Pour the chicken mixture into the bottom pie crust in a pie dish.
- Top with Crust: Cover with the second pie crust. Seal the edges and cut slits in the top crust.
- Bake: Place the pie in the preheated oven and bake for 30-35 minutes or until the crust is golden brown.
- Cool Before Serving: Allow the pie to cool for a few minutes before slicing.
Notes
Use cooked chicken for faster preparation. Homemade crust offers flakiness, while store-bought saves time. Customize with your favorite vegetables.