Description
A comforting and delicious chicken pot pie filled with a creamy chicken and vegetable filling, topped with a golden crust.
Ingredients
Scale
- 2 cups cooked chicken, shredded or diced
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 2 cloves garlic, minced
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup frozen peas
- 1 cup diced potatoes, parboiled
- 1 package refrigerated pie crusts (or homemade if preferred)
- 1 egg, beaten (for egg wash)
Instructions
- Prepare the Vegetables: Start by heating olive oil in a large skillet over medium heat. Sauté the onions, carrots, and celery until they begin to soften, about 5 minutes. The kitchen will begin to smell wonderfully savory at this point.
- Add Garlic and Seasoning: Stir in the garlic, dried thyme, salt, and pepper. Let cook for another minute until fragrant.
- Thicken the Filling: Sprinkle in the flour and stir continuously, creating a roux that will thicken the sauce. Cook for 2 minutes to get rid of the raw flour taste.
- Add the Liquid: Slowly pour in the chicken broth and milk, stirring constantly to avoid lumps. As it comes to a simmer, the sauce will thicken into a creamy, smooth consistency.
- Add the Chicken and Veggies: Fold in the shredded chicken, frozen peas, and parboiled potatoes. Let the mixture simmer for a few minutes to heat through. Taste and adjust seasoning if needed.
- Prepare the Pie Dish: Preheat your oven to 400°F (200°C). Roll out the bottom pie crust and gently press it into a 9-inch pie dish. Pour in the chicken filling.
- Top with Crust: Cover with the top crust, trimming any excess dough and crimping the edges to seal. Cut a few slits in the top to allow steam to escape. Brush the top with a beaten egg for a glossy finish.
- Bake to Golden Perfection: Place the pie on a baking sheet (to catch any bubbling over) and bake for 30–35 minutes, or until the crust is golden brown and the filling is bubbly.
- Cool Slightly Before Serving: Let the pot pie rest for 10–15 minutes before serving. This allows the filling to set slightly and makes slicing easier.
Notes
- This pie can be made ahead and frozen before baking.
- Feel free to add more vegetables like corn or green beans.
- Adjust the seasoning to your taste preference.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg