Description
A comforting and delicious creamy chicken pot pie with a flaky crust and a rich, savory filling.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 cup chopped yellow onion
- 2 cups chopped carrots
- 1 cup chopped celery
- 1 cup frozen peas
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 2 refrigerated pie crusts
Instructions
- Preheat oven to 400°F (200°C).
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned, about 5-7 minutes. Remove chicken from skillet and set aside.
- Add onion, carrots, and celery to the skillet. Cook until tender, about 5-7 minutes.
- Stir in butter and flour. Cook, stirring constantly, for 1 minute.
- Gradually whisk in chicken broth and milk. Bring to a simmer, stirring constantly, until thickened.
- Stir in peas, salt, pepper, and thyme. Return chicken to the skillet and stir to combine.
- Line a 9-inch pie plate with one pie crust. Pour the chicken mixture into the 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.
- 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 a richer flavor, use heavy cream instead of milk.
- You can add other vegetables like corn or potatoes.
- If you don’t have refrigerated pie crusts, you can make your own.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American