Classic Chicken Pot Pie
This comforting chicken pot pie is filled with tender chicken, carrots, peas, and a creamy sauce, all wrapped in a buttery, flaky pie crust. It’s the perfect dish for a cozy dinner.
Ingredients
- 2 cups cooked and shredded chicken
- 1 cup carrots diced
- 1 cup frozen peas
- 1/2 cup celery diced
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup heavy cream
- 1 tsp thyme
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 2 refrigerated pie crusts or homemade, if preferred
Instructions
- Preheat the oven to 400°F (200°C).
- In a large skillet, melt the butter over medium heat. Add the carrots, celery, and peas, and sauté for 5-7 minutes, until the vegetables are tender.
- Stir in the flour and cook for 1-2 minutes to form a roux.
- Gradually whisk in the chicken broth and heavy cream. Bring to a simmer and cook for another 3-5 minutes, until the sauce thickens.
- Add the shredded chicken, thyme, garlic powder, salt, and pepper. Stir well to combine.
- Roll out one pie crust and place it in the bottom of a 9-inch pie dish.
- Pour the chicken mixture into the pie dish over the crust.
- Place the second pie crust on top, pinching the edges together to seal. Cut a few slits in the top to allow steam to escape.
- Bake for 30-35 minutes, until the crust is golden brown. Let cool for 5 minutes before serving.
Notes
Pro Tip: If you want to make this dish ahead of time, you can freeze the pie before baking, then bake it fresh when needed.
Equipment Needed: