Description
Chicken Pot Pie is the ultimate comfort food, perfect for cozy family dinners or festive occasions. This classic dish features tender shredded chicken and a medley of vibrant vegetables, all enveloped in a creamy herbed sauce. Baked under a golden, flaky crust, each bite offers warmth and satisfaction. Whether you’re serving it on a weeknight or at a gathering, this savory chicken pie is sure to delight everyone around your table.
Ingredients
Scale
- 1/2 cup unsalted butter
- 1/2 cup diced yellow onion
- 1/2 cup diced celery
- 1/2 cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- 3 cups shredded cooked chicken
- 1 cup frozen peas and carrots blend
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 (9-inch) refrigerated pie crusts
Instructions
- Preheat your oven to 400°F.
- In a large saucepan, melt the butter over medium heat. Add onion and celery; cook until softened (5-7 minutes).
- Stir in flour and cook for one minute to form a roux.
- Gradually whisk in chicken broth and milk, simmering until thickened (3-5 minutes).
- Remove from heat; stir in chicken, peas, carrots, thyme, salt, and pepper.
- Pour filling into a cast iron skillet or deep-dish pie plate.
- Top with one pie crust, trimming edges as needed. Cut slits for steam vents.
- Bake for 30-35 minutes until golden brown and bubbling. Let cool for 10 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (200g)
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 75mg