Chicken pot pie is a classic comfort food that wraps tender chicken and vegetables in a creamy, savory sauce, all encased in a flaky golden crust. Whether it’s a chilly day or you’re simply craving something hearty, this dish brings warmth to the table and is perfect for family dinners or gatherings.
Ingredients:
- Pie Crust (store-bought or homemade)
- 2 sheets (for top and bottom crusts)
- Filling:
- 1 lb chicken breast (cooked and diced)
- 1 cup carrots (sliced)
- 1 cup peas
- 1 cup potatoes (diced and cooked)
- 1/2 cup celery (sliced)
- 1/2 cup onion (chopped)
- 1/4 cup butter
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- Salt and pepper to taste
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
Instructions:
- Preheat the Oven:
- Preheat your oven to 425°F (220°C).
- Prepare the Filling:
- In a large skillet, melt the butter over medium heat. Add the chopped onion and celery, cooking until they become soft (about 5 minutes).
- Stir in the flour, cooking for another minute until the mixture thickens.
- Gradually add the chicken broth and milk, whisking continuously to avoid lumps. Cook until the sauce becomes smooth and thick.
- Stir in the cooked chicken, peas, carrots, and cooked potatoes. Season with thyme, rosemary, salt, and pepper.
- Assemble the Pie:
- Roll out the bottom crust and place it in a 9-inch pie dish.
- Pour the chicken and vegetable filling into the pie crust.
- Cover with the top crust, sealing the edges and cutting a few slits in the center to allow steam to escape.
- Bake:
- Bake in the preheated oven for 30–35 minutes, or until the crust is golden brown.
- Let the pie cool for 10 minutes before serving.
Enjoy your homemade chicken pot pie!
