A classic Chicken Pot Pie recipe that combines tender chicken, vegetables, and a creamy sauce, all encased in a flaky pie crust.
Author:Isabella
Prep Time:20 minutes
Cook Time:35 minutes
Total Time:55 minutes
Yield:6 servings 1x
Category:Main Course
Method:Baking
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
2 cups cooked chicken, shredded or diced
1 cup frozen peas and carrots
1 cup diced potatoes (about 2 medium)
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup milk
1/2 cup chicken broth
1/4 cup butter
1/4 cup all-purpose flour
1 teaspoon dried thyme
1 teaspoon garlic powder
Salt and pepper to taste
1 package (14.1 ounces) refrigerated pie crusts (2 crusts)
Instructions
Preheat the oven to 425°F.
In a large skillet over medium heat, melt the butter. Add the chopped onion and celery, and sauté until softened, about 3-4 minutes.
Stir in the flour, garlic powder, thyme, salt, and pepper, and cook for another minute.
Gradually whisk in the chicken broth and milk, stirring constantly until the mixture thickens, about 3-5 minutes.
Add the cooked chicken, peas, carrots, and potatoes, and mix well. Remove from heat.
Unroll one pie crust and place it in a 9-inch pie dish. Pour the chicken mixture into the crust.
Unroll the second pie crust and place it over the filling. Trim and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape.
Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown. If the edges brown too quickly, cover them with foil.
Let it cool for 10 minutes before serving.
Notes
For a creamier filling, add 1/4 cup of heavy cream along with the milk.
To customize, try adding different vegetables like corn or green beans, or use leftover turkey for a Thanksgiving twist.