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Chicken Pot Pie

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A classic chicken pot pie with tender chicken, vegetables, and a creamy savory filling baked beneath a flaky golden crust for the ultimate comfort meal.

Ingredients

  • 3 cups cooked chicken, diced or shredded
  • 4 tbsp butter
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 1 cup frozen peas
  • 2 celery stalks, diced
  • 1/3 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup milk or cream
  • 1 tsp salt (or to taste)
  • 1/2 tsp black pepper
  • 1/2 tsp dried thyme
  • 2 pie crusts (top and bottom)

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Melt butter in a large skillet over medium heat.
  3. Add onion, carrots, and celery and cook until softened.
  4. Stir in garlic and cook for 30 seconds until fragrant.
  5. Sprinkle in flour and stir to form a roux.
  6. Slowly add chicken broth and milk, stirring constantly until thickened.
  7. Season with salt, black pepper, and thyme.
  8. Stir in chicken and peas, then remove from heat.
  9. Pour filling into a pie dish lined with one crust.
  10. Top with second crust, seal edges, and cut slits in the top.
  11. Bake for 35–40 minutes until golden and bubbly.
  12. Let rest 10 minutes before serving.

Notes

  • Rotisserie chicken works well to save time.
  • Ensure filling is thick to avoid a soggy crust.
  • Add mushrooms or corn for extra flavor.
  • Let the pie rest before slicing for cleaner cuts.

Nutrition

Find it online: https://cookedbymaya.com/chicken-pot-pie/