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Chicken Pot Pie

A classic comfort food dish featuring tender chicken, fresh vegetables, and a creamy sauce encased in a flaky crust.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 1 lb chicken breast, cooked and shredded You can use rotisserie chicken for convenience.
  • 1 cup carrots, diced
  • 1 cup peas Frozen mixed peas can be used.
  • 1 cup celery, diced
  • 1/2 cup onion, chopped
  • 1/4 cup flour
  • 1 cup chicken broth
  • 1 cup milk Substitute with non-dairy milk for a dairy-free version.
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp thyme
  • 1 pre-made pie crust pie crust Use two crusts for a top and bottom.

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. In a pan, sauté onions, carrots, peas, and celery until soft.
  3. Add flour, salt, pepper, and thyme, stirring for about 2 minutes.
  4. Slowly mix in chicken broth and milk, cooking until the mixture thickens.
  5. Stir in the shredded chicken until well combined.
Assembly and Baking
  1. Pour the mixture into a pie crust in a pie dish.
  2. Cover with another pie crust, sealing the edges tightly.
  3. Cut slits in the top crust to allow steam to escape.
  4. Bake for 30-35 minutes until the crust is golden brown.
  5. Let cool slightly before serving.

Notes

Garnish with fresh herbs like parsley or thyme. Store leftovers in an airtight container for up to 3-4 days.