Chicken Pot Pie
A classic comfort food dish featuring tender chicken, colorful veggies, and creamy sauce in a flaky golden crust.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 60 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Poultry
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup frozen peas and carrots mix
- 1 cup potato, diced small
- ½ cup onion, chopped
- ½ cup celery, chopped
- 1 cup chicken broth
- 1 cup milk
- ¼ cup all-purpose flour
- 2 tablespoons butter
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 1 package of refrigerated pie crusts or homemade pie crust
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 425°F (220°C).
- In a large skillet, melt the butter over medium heat. Add the chopped onions and celery, sautéing until soft, about 5-7 minutes.
- Stir in the flour, cooking for another minute.
- Slowly pour in the chicken broth and milk while whisking to prevent lumps. Cook until it thickens, about 3-5 minutes.
- Stir in the shredded chicken, frozen peas and carrots, diced potatoes, garlic powder, thyme, salt, and pepper. Simmer for about 5 minutes.
- Place one pie crust in a pie dish. Pour the chicken filling into the crust. Cover with the second pie crust, sealing the edges.
- Brush the top crust with the beaten egg. Bake for 30-35 minutes, or until the crust is golden brown.
- Let the pot pie cool for at least 10 minutes before slicing.
Notes
Use rotisserie chicken for a quicker prep. Ensure the filling is thick before adding to the crust to avoid sogginess. Don’t skip the egg wash for a shiny finish.