Description
A comforting and classic Chicken Pot Pie filled with tender chicken, sweet peas, and carrots in a creamy sauce, all encased in a flaky crust.
Ingredients
- 2 cups cooked chicken, chopped
- 1 cup carrots, diced
- 1 cup peas
- 1 cup celery, diced
- 1/2 cup onion, chopped
- 1/3 cup unsalted butter
- 1/3 cup all-purpose flour
- 1 3/4 cups warm chicken broth
- 2/3 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 (9-inch) unbaked pie crust
Instructions
- Preheat the oven to 425°F (220°C).
- Have your cooked chicken chopped and vegetables measured.
- Melt the unsalted butter over medium heat in a large saucepan.
- Add the chopped onion, diced carrots, and diced celery. Cook for 5–7 minutes until the vegetables are tender.
- Sprinkle in the all-purpose flour, salt, and black pepper. Cook for 1 minute, stirring constantly.
- Gradually whisk in the warm chicken broth and milk. Bring to a gentle simmer until thickened.
- Stir in the chopped cooked chicken, peas, and dried thyme. Heat through.
- Pour the filling into the unbaked pie crust. Cover with top crust, seal edges, and cut vents.
- Bake for 30–35 minutes until the crust is golden brown and filling bubbles.
- Let the pie rest for 5–10 minutes before slicing.
Notes
For a lighter version, replace half the milk with extra chicken broth. For a cheesy version, stir in shredded cheese before pouring the filling into the crust.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American