Description
A comforting chicken pot pie recipe featuring a flaky pie crust and a rich, creamy filling with tender chicken and vegetables.
Ingredients
- 🥧 Pie crust: 1 package (store-bought or homemade, enough for top and bottom)
- 🍗 Cooked chicken: 2 cups, shredded or diced
- 🥕 Carrots: 1 cup, diced
- 🌱 Peas: 1 cup (fresh or frozen)
- 🥔 Potatoes: 1 cup, diced
- 🧅 Onion: 1 medium, chopped
- 🍗 Chicken broth: 2 cups
- 🥛 Milk: 1 cup
- 🧈 Butter: 1/3 cup
- 🌿 Thyme: 1 teaspoon, dried
- 🧂 Salt: to taste
- 🧂 Pepper: to taste
Instructions
- Prepare the chicken by shredding or dicing it into bite-sized pieces.
- In a large saucepan, melt the butter and sauté the onion and carrots until tender.
- Add the diced potatoes and cook until softened.
- Sprinkle flour over the vegetables and stir, then gradually whisk in chicken broth and milk until thickened.
- Add the shredded chicken, peas, thyme, salt, and pepper to the mixture.
- Prepare the pie crust and fit it into a pie dish.
- Pour the filling into the bottom crust and cover with the top crust, sealing the edges.
- Bake in a preheated oven at 425°F (220°C) for 30-35 minutes until golden brown.
- Let the pie cool for 10 minutes before serving.
Notes
- Feel free to experiment with different vegetables or herbs.
- Let the filling cool slightly before assembling the pie.
- Cut slits in the top crust to allow steam to escape.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 60mg
Keywords: chicken pot pie, comfort food, pie crust, family recipe