Chicken Pot Pie
A comforting and delicious Chicken Pot Pie featuring a flaky crust and a creamy filling of tender chicken and vegetables.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: None
Ingredients
- 2 cups cooked chicken, shredded or diced
- 1 cup carrots, diced
- 1 cup peas (fresh or frozen)
- 1 cup celery, diced
- 1/2 cup onion, diced
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken broth
- 1 cup milk
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 pre-made pie crusts
- 1 egg (for egg wash)
Instructions
- Preheat your oven to 425°F (220°C).
- Sauté the onions, carrots, and celery for about 5 minutes until soft.
- Sprinkle the flour over the vegetables and stir for about a minute.
- Gradually add the chicken broth and milk, stirring until thickened.
- Add thyme, salt, pepper, and cooked chicken and mix well.
- Roll out your first pie crust into a pie dish and pour in the filling.
- Fit the second pie crust over the filling.
- Pinch the edges to seal, and cut slits in the top crust.
- Beat the egg and brush over the crust.
- Bake for 25-30 minutes until golden brown.
- Cool for a few minutes before slicing.
Notes
Use high-quality ingredients for the best flavor. You can customize the filling with different vegetables or proteins as desired.
Find it online: https://www.chickensecret.com/21-chicken-recipes-for-fall/