Description
This classic Chicken Pot Pie recipe features a creamy chicken and vegetable filling encased in a flaky double pie crust. Perfect for a comforting and hearty dinner, it combines tender chicken, sweet carrots, green peas, and celery in a rich sauce seasoned with herbs and spices, all baked to golden perfection.
Ingredients
Scale
Filling Ingredients
- 1 lb boneless, skinless chicken breast, cooked and diced
- 1 cup sliced carrots
- 1 cup frozen green peas
- 1/2 cup chopped celery
- 1/3 cup butter
- 1/3 cup chopped onion
- 1/3 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp dried thyme
- 1 3/4 cups chicken broth
- 2/3 cup milk
Crust
- 2 unbaked pie crusts (top and bottom)
Instructions
- Preheat the Oven: Set your oven to 425°F (220°C) to prepare for baking the pie.
- Sauté Vegetables: In a saucepan over medium heat, melt the butter and add the chopped onions, sliced carrots, and chopped celery. Cook until the vegetables become tender, approximately 5 minutes.
- Make the Sauce: Stir in the flour, salt, black pepper, garlic powder, and dried thyme with the vegetables and cook for 1 minute to remove the raw flour taste.
- Add Liquids: Gradually whisk in the chicken broth and milk, continuously stirring until the mixture thickens and starts to bubble, forming a smooth sauce.
- Combine Filling: Remove the sauce from heat and stir in the cooked diced chicken and frozen peas, mixing everything evenly.
- Prepare Pie Crust: Roll out one pie crust into a 9-inch pie dish, ensuring it covers the bottom and sides evenly.
- Fill the Pie: Pour the chicken and vegetable filling into the crust-lined dish.
- Top Crust: Cover the filling with the second pie crust, seal the edges by pressing them together, and cut small slits into the top to allow steam to escape during baking.
- Bake the Pie: Place the pie in the preheated oven for 30 to 35 minutes or until the crust turns golden brown and crispy.
- Cool and Serve: Remove the pie from the oven and let it cool for 10 minutes before slicing and serving to allow the filling to set.
Notes
- You can use rotisserie chicken for convenience.
- For a creamier filling, add a splash of heavy cream to the sauce.
- Swap frozen peas and carrots mix if preferred.
