Chicken Pot Pie
A comforting dish combining tender chicken, vibrant vegetables, and a creamy sauce, all enveloped in a flaky crust. Perfect for family dinners or cozy gatherings.
Ingredients
Filling Ingredients
- 2 cups cooked chicken, shredded or diced Use leftover chicken for convenience.
- 1 cup carrots, diced
- 1 cup peas
- 1 cup celery, diced
- 1/2 cup onion, chopped
- 1/3 cup flour For thickening the filling.
- 1 cup chicken broth
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon salt Adjust to taste.
- 1/2 teaspoon black pepper Adjust to taste.
- 1 tablespoon olive oil or butter For sautéing the vegetables.
- 1 piece pre-made pie crust or puff pastry Can use homemade if preferred.
- 1 egg beaten (for egg wash, optional) Gives a golden crust.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a large skillet, heat olive oil or butter over medium heat. Add the onion, carrots, and celery. Sauté until they start to soften, about 5 minutes.
- Stir in the flour, garlic powder, dried thyme, salt, and black pepper. Mix well and cook for another minute.
- Slowly whisk in the chicken broth and milk. Cook this mixture until it thickens and bubbles, stirring constantly for about 5-7 minutes.
- Add the cooked chicken and peas, and mix everything until well combined. Remove from heat and let it cool slightly.
- Roll out your pie crust if using, and fit it into a pie dish. Pour the chicken filling into the crust.
- Cover the filling with a second crust, sealing the edges and making slits on top for steam to escape. Optional: Brush the top with beaten egg for a golden finish.
Baking
- Bake in the preheated oven for 30-35 minutes or until the crust is golden brown. Let it cool for a few minutes before serving.
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Notes
Use a variety of vegetables for added color and flavor. Customize with different proteins or even a vegetarian option using hearty vegetables. Let the pie rest for 10-15 minutes after baking for easier slicing.