Chicken Pot Pie
A classic dish that combines tender chicken with vibrant vegetables in a flaky, golden crust, perfect for family meals and cozy nights.
Ingredients
Main Ingredients
- 3-4 pieces boneless, skinless chicken breasts (about 1 pound), cooked and diced Use pre-cooked chicken for quicker preparation.
- 2 medium carrots, diced Adds sweetness to the filling.
- 1 cup frozen peas Provides color and texture.
- 2 stalks celery, chopped For a satisfying crunch.
- 1 medium onion, diced Enhances the dish’s aromatic depth.
- 3 tablespoons unsalted butter Provides richness to the filling.
- 1/3 cup all-purpose flour Thickens the creamy filling.
- 2 cups low-sodium chicken broth Ensures a savory base.
- 1 cup milk or cream Adds velvety smoothness.
- 2 pieces pie crusts (store-bought or homemade) For a golden, flaky finish.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a large skillet over medium heat, melt the unsalted butter until bubbly and fragrant.
- Add the diced onions, chopped celery, and diced carrots to the skillet. Sauté for about five minutes, until the onions become translucent.
- Sprinkle the flour over the sautéed vegetables, stirring constantly for around two minutes.
- Gradually whisk in the chicken broth and milk or cream. Stir until the mixture thickens, about five minutes.
- Gently fold in the diced cooked chicken and frozen peas, letting them mingle in the warm filling for one minute.
- Pour the creamy filling into a baking dish. Cover it with one of the pie crusts, sealing the edges.
- Cut slits in the top pie crust to allow steam to escape.
Baking
- Place the pot pie in the preheated oven and bake for 30-35 minutes, or until the crust is golden brown and the filling bubbles.
Notes
For best results, allow chicken to cool before dicing and brush top crust with egg wash for a golden finish. Store leftovers in an airtight container for up to 3 days, or freeze before baking.