Description
A classic chicken pot pie with a flaky crust and a creamy filling made of tender chicken, vegetables, and savory herbs.
Ingredients
- 2 cups cooked chicken, diced
- 1 cup carrots, diced
- 1 cup peas
- 1/2 cup celery, chopped
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1 package (2 sheets) pie crust
Instructions
- Preheat the oven to 200°C (400°F).
- In a saucepan over medium heat, melt the butter and sauté carrots and celery until slightly tender.
- Stir in the flour, salt, pepper, and thyme until well combined.
- Gradually whisk in chicken broth and milk; cook until the mixture thickens.
- Add cooked chicken and peas, then remove from heat.
- Place one pie crust into a pie dish and pour in the filling.
- Cover with the second pie crust, seal edges, and cut small slits on top.
- Bake for 35–40 minutes, until the crust is golden brown.
- Let rest for 10 minutes before serving.
Notes
- You can substitute frozen mixed vegetables for convenience.
- Use leftover roast chicken or rotisserie chicken to save time.
- Let the pie cool slightly to help the filling set.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American