Description
A classic and comforting Chicken Pot Pie with a flaky crust and a creamy filling of chicken and vegetables.
Ingredients
Scale
- 2 cups cooked chicken (shredded or diced)
- 1 cup peas
- 1 cup diced carrots
- 1/2 cup chopped celery
- 1/2 cup diced onions
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1 3/4 cups chicken broth
- 1/2 cup whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1 tablespoon chopped fresh parsley
- 2 pie crusts (store-bought or homemade)
- 1 egg (beaten, for brushing the crust)
Instructions
- Preheat oven to 425°F (220°C).
- Cook chicken and chop into bite-sized pieces.
- Melt butter in a skillet and sauté vegetables until tender.
- Stir in flour to form a roux; cook for 2 minutes.
- Gradually add chicken broth and milk, whisking until thickened.
- Mix in cooked chicken, salt, pepper, thyme, and parsley.
- Roll out the bottom crust into a pie dish and add the filling.
- Top with the second crust, seal edges, and cut slits for steam.
- Brush the top with beaten egg.
- Bake for 30-35 minutes or until golden brown and bubbly.
- Cool for 10 minutes before serving.
Notes
- You can use rotisserie chicken for convenience.
- Customize the vegetables to your preference.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 4g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 85mg
Keywords: chicken pot pie, comfort food, classic recipe