Description
A comforting homemade chicken pot pie filled with tender chicken, fresh vegetables, and a creamy sauce, all encased in a flaky crust.
Ingredients
- 4 boneless, skinless chicken breasts (about 1 pound)
- 1 cup carrots, diced
- 1 cup frozen peas
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 pie crust (store-bought or homemade)
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Season the chicken with salt and pepper and place it in a greased baking dish. Bake for 20-25 minutes until fully cooked.
- Chop onions, carrots, and garlic while the chicken bakes.
- Let the chicken cool slightly, then chop into bite-sized pieces.
- Melt butter in a skillet over medium heat and sauté onions until softened. Add minced garlic and cook until fragrant.
- Sprinkle flour over the veggies, stirring to form a roux for about 2 minutes.
- Gradually whisk in chicken broth and heavy cream, cooking until thickened.
- Stir in the cooked chicken, diced carrots, and frozen peas.
- Pour the filling into a baking dish and cover with the pie crust, sealing the edges. Cut slits in the crust for ventilation.
- Bake for 25-30 minutes or until the crust is golden brown. Let cool for a few minutes before serving.
Notes
Experiment with different herbs like thyme and rosemary for added flavor. Allow the pie to cool slightly before serving for cleaner slices.
