Classic Chicken Pot Pie
A comforting chicken pot pie filled with tender chicken, savory vegetables, and a creamy sauce under 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
- 1 pound boneless, skinless chicken breasts
- 1 cup carrots, diced
- 1 cup peas (fresh or frozen)
- 1 cup potatoes, diced
- 1 cup celery, diced
- 1 small onion, chopped
- 3 tablespoons butter
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk (whole or low-fat)
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 package refrigerated pie crusts
Instructions
- Cook the chicken: In a medium pot, bring water to a boil. Add the chicken breasts and cook for 15-20 minutes, until completely cooked. Remove from water and shred the chicken. Set aside.
- Sauté the vegetables: In a large skillet, melt the butter over medium heat. Add the chopped onion, celery, and carrots. Cook for about 5-7 minutes, until the vegetables are softened.
- Make the sauce: Sprinkle in the flour and stir well to combine. Gradually pour in the chicken broth and milk, stirring constantly to avoid lumps. Bring to a simmer, allowing the mixture to thicken (about 3-5 minutes).
- Combine: Add the shredded chicken, peas, potatoes, thyme, salt, and pepper to the sauce. Mix well and remove from heat.
- Prepare the crust: Preheat the oven to 425°F (220°C). Roll out one pie crust into a 9-inch pie dish. Pour the chicken filling into the crust. Cover with the second pie crust, sealing the edges. Cut slits on top for steam to escape.
- Bake: Place the pie in the preheated oven. Bake for 30-35 minutes until the crust is golden brown. If the edges brown too quickly, cover them with aluminum foil.
- Cool and serve: Allow the pie to cool for 10 minutes before slicing. Serve warm.
Notes
Let the pie cool before slicing to ensure the filling sets nicely.