Description
A classic comfort food dish, Chicken Pot Pie is a hearty and satisfying meal perfect for cozy family dinners. This recipe features a creamy chicken and vegetable filling topped with a flaky pie crust.
Ingredients
Scale
Filling:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 1/4 cup all-purpose flour
- 2 cups cooked and shredded chicken breast
- 1 3/4 cups low-sodium chicken broth
- 1/2 cup whole milk
- 1/2 cup frozen peas
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Crust:
- 1 sheet refrigerated pie crust (or homemade)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Sauté vegetables: In a large skillet, melt butter with olive oil. Add onion, garlic, carrots, and celery; cook until softened.
- Add flour: Stir in flour and cook to form a roux.
- Make the filling: Gradually add chicken broth and milk, whisking until thickened. Stir in chicken, peas, thyme, salt, and pepper.
- Assemble: Pour filling into a pie dish. Top with pie crust, trimming and crimping edges. Cut slits, brush with egg wash.
- Bake: Bake for 30-35 minutes until golden brown. Let rest before serving.
Notes
- For a shortcut, use rotisserie chicken and pre-cut frozen vegetables.
- You can also use puff pastry or biscuit dough instead of pie crust.
- To make ahead, assemble the pie and freeze before baking.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 5 g
- Sodium: 490 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 90 mg
