Classic Chicken Pot Pie
A comforting chicken pot pie filled with tender chicken, fresh vegetables, and a creamy sauce encased in flaky pastry.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 70 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Omnivore
Ingredients
- 2 cups cooked chicken, shredded or diced
- 1 cup carrots, diced
- 1 cup peas (fresh or frozen)
- 1 cup potatoes, diced
- 1 cup celery, diced
- 1 onion, chopped
- 4 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- Salt and pepper to taste
- 1 teaspoon dried thyme or mixed herbs
- 1 package of refrigerated pie crust (or homemade crust for the adventurous)
Instructions
- Preheat the oven to 425°F (220°C).
- Cook the vegetables in a large skillet over medium heat with melted butter.
- Sprinkle the flour over the sautéed vegetables and stir well.
- Add the chicken broth and milk gradually, stirring to avoid lumps.
- Combine the shredded chicken, peas, thyme, salt, and pepper; mix well.
- Roll out the pie crust and fit it into a 9-inch pie dish.
- Pour the warm chicken filling into the crust.
- Top with the second crust, seal the edges, and cut steam slits.
- Bake for 30-35 minutes until the crust is golden.
- Cool for 10 minutes before serving.
Notes
Using rotisserie chicken saves time. Feel free to customize vegetables based on your preference.