Description
A classic comfort food, this Chicken Pot Pie features a flaky, buttery crust filled with tender chicken, vegetables, and a creamy sauce.
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 cup chopped yellow onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 2 cloves garlic, minced
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp dried thyme
- 1/4 tsp dried rosemary
- 1 package (10 oz) frozen peas
- 1 package (10 oz) frozen corn
- 2 refrigerated pie crusts
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 400°F (200°C).
- In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until browned. Remove chicken from skillet and set aside.
- Add butter to the same skillet and melt over medium heat. Add onion, carrots, and celery, and cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute more.
- Whisk in flour and cook for 1-2 minutes, stirring constantly.
- Gradually whisk in chicken broth and milk until smooth. Bring to a simmer, stirring constantly, until thickened.
- Stir in salt, pepper, thyme, and rosemary.
- Return chicken to the skillet. Stir in frozen peas and corn.
- Pour filling into one pie crust.
- Top with the second pie crust, crimping the edges to seal. Cut several slits in the top crust to allow steam to escape.
- Brush the top crust with beaten egg.
- Bake for 30-35 minutes, or until crust is golden brown and filling is bubbly.
- Let stand for 10 minutes before serving.
Notes
- For a richer flavor, you can use rotisserie chicken.
- Feel free to add other vegetables like potatoes or green beans.
- If you don’t have fresh herbs, you can use dried herbs.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American