Description
A warm and comforting chicken pot pie filled with savory chicken, tender vegetables, and a flaky crust, perfect for cozy family gatherings.
Ingredients
- 1 lb boneless, skinless chicken breasts, cubed
- 1 cup diced carrots
- 1 cup diced potatoes
- 1 cup frozen peas
- ½ cup diced onions
- 2 tbsp salted butter
- 1 cup chicken broth
- ½ cup milk
- ¼ cup flour
- 1 tsp garlic powder
- 1 tsp dried thyme
- Salt and black pepper to taste
- 1 pie crust (homemade or store-bought)
Instructions
- Preheat your oven to 425°F (220°C).
- In a skillet, cook the cubed chicken until no longer pink, then remove and set aside.
- In the same skillet, melt butter and sauté onions until softened.
- Add carrots and potatoes, then stir in chicken broth. Bring to a boil.
- Mix flour with milk to create a slurry, then add it to the skillet to thicken the mixture.
- Stir in the chicken and frozen peas, then season with garlic powder, thyme, salt, and pepper.
- Pour the filling into the pie crust in a pie pan, sealing the edges with a top crust.
- Cut slits in the top crust for steam to escape, then brush with melted butter.
- Bake in the preheated oven for 30-35 minutes, until the crust is golden brown.
- Allow to cool for a few minutes before serving.
Notes
For a golden crust, brush the top with melted butter before baking. Feel free to experiment with different vegetables and herbs.
