Description
A classic and comforting chicken pot pie recipe with a flaky crust and a creamy, savory filling packed with chicken and vegetables.
Ingredients
- 2 tablespoons butter
- 1 cup chopped yellow onion (about 1 medium)
- 1 cup chopped carrots (about 2 medium)
- 1 cup chopped celery (about 2 stalks)
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 1 3/4 cups chicken broth
- 3/4 cup milk
- 2 cups cooked, shredded chicken
- 1 cup frozen peas
- 1 refrigerated pie crust
- 1 large egg, beaten
Instructions
- Preheat oven to 400°F (200°C).
- Melt butter in a large skillet or Dutch oven over medium heat. Add onion, carrots, and celery; cook until softened, about 5-7 minutes.
- Stir in flour, salt, pepper, thyme, and rosemary. Cook for 1 minute, stirring constantly.
- Gradually whisk in chicken broth and milk. Bring to a simmer, stirring constantly, until thickened.
- Stir in shredded chicken and frozen peas. Remove from heat.
- Pour the chicken mixture into the bottom pie crust.
- Top with the second pie crust. Crimp the edges to seal and cut several slits in the top crust to allow steam to escape.
- Brush the top crust with the beaten egg.
- Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
- Let stand for 10 minutes before serving.
Notes
- For an extra flaky crust, use a store-bought puff pastry for the top crust.
- You can substitute any vegetables you prefer, such as corn, green beans, or potatoes.
- Ensure the chicken is fully cooked before shredding.
- If you don’t have shredded chicken, you can dice and cook chicken breasts in the skillet before adding the vegetables.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American