Description
Indulge in the ultimate comfort food with this creamy chicken pot pie. A rich and savory filling of chicken, vegetables, and herbs, topped with a golden crust, makes it a delicious family favorite.
Ingredients
Scale
For the Filling:
- 2 cups cooked chicken (shredded or diced)
- 1 cup frozen peas and carrots
- 1/2 cup frozen corn
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/4 cup unsalted butter
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken broth
- 2/3 cup whole milk
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried thyme
For the Crust:
- 1 refrigerated pie crust (or homemade)
- 1 egg (beaten, for egg wash)
Instructions
- Preheat the oven: Preheat the oven to 400°F.
- Sauté vegetables: In a skillet, melt butter and sauté onion and celery until softened.
- Add flour: Stir in flour to make a roux.
- Make the sauce: Gradually whisk in broth and milk until thickened.
- Season and add filling: Add salt, pepper, thyme, chicken, peas, carrots, and corn. Simmer briefly.
- Assemble and bake: Pour filling into a pie dish, top with crust, and bake until golden and bubbly.
- Serve: Let cool slightly before serving.
Notes
- Use rotisserie chicken to save time.
- Try puff pastry as a topping alternative.
- For individual servings, use ramekins and top with crust cutouts.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 4g
- Sodium: 540mg
- Fat: 25g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 85mg
