Description
This classic Chicken Pot Pie recipe is the ultimate comfort food. A buttery, flaky crust filled with a creamy chicken and vegetable mixture makes for a hearty and delicious meal.
Ingredients
Scale
Crust:
- 2 cups cooked chicken breast, diced
- 1 cup frozen peas and carrots
- 1/2 cup frozen corn
- 1/2 cup celery, diced
Filling:
- 1/3 cup unsalted butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1 3/4 cups chicken broth
- 2/3 cup whole milk
Other:
- 1 package refrigerated pie crusts (2 crusts)
- 1 egg, beaten for egg wash
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C).
- Cook the vegetables: In a skillet, melt butter, add celery, then stir in flour, salt, pepper, and thyme. Slowly add chicken broth and milk, cook until thickened.
- Combine filling: Stir in chicken, peas, carrots, and corn.
- Prepare the pie: Fit one pie crust into a dish, pour in the filling, cover with the second crust, and brush with egg wash.
- Bake: Bake for 30-35 minutes until golden brown. Let stand before serving.
Notes
- You can freeze the unbaked pie for later.
- Enhance with diced potatoes or fresh herbs like parsley.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 4g
- Sodium: 530mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 85mg
