Description
A comforting, classic chicken pot pie with a flaky crust and a creamy filling, perfect for cozy weekends.
Ingredients
- 1 pound boneless, skinless chicken breasts, cooked and diced
- 1 cup carrots, diced
- 1 cup peas
- 1 cup celery, diced
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 cup chicken broth
- 1 cup milk
- Salt and pepper to taste
- 2 pie crusts (store-bought or homemade)
Instructions
- Preheat oven to 425°F (220°C).
- Melt butter in a large pan over medium heat.
- Add diced carrots, celery, and peas to the pan.
- Cook vegetables until tender, stirring occasionally.
- Sprinkle flour over the vegetables and stir to combine.
- Cook the flour and vegetable mixture for 1 to 2 minutes.
- Gradually whisk in chicken broth, a little at a time, to avoid lumps.
- Whisk in milk until the sauce is smooth.
- Bring the mixture to a simmer and cook until it thickens.
- Season the filling with salt and pepper to taste.
- Stir the cooked, diced chicken into the thickened sauce.
- Place one pie crust into a pie pan, pressing gently to fit.
- Pour the chicken and vegetable mixture into the crust-lined pan.
- Place the second pie crust over the filling.
- Seal the edges of the top and bottom crusts together.
- Cut slits in the top crust to allow steam to escape during baking.
- Bake the pie in the preheated oven for 30 to 35 minutes.
- Remove the pie when the crust turns golden brown.
- Let the pot pie cool for a few minutes before serving.
Notes
Serve warm with a green salad or steamed vegetables. Leftovers can be reheated in the oven for best results.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American