Description
A comforting chicken pot pie filled with tender chicken, vegetables, and a rich, creamy sauce, all encased in a flaky pastry crust.
Ingredients
- 1/2 cup butter
- 1 cup chopped onions
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 3/4 cups chicken broth
- 1/2 cup milk
- 2 cups chopped cooked chicken
- 1 cup peas and carrots (fresh or frozen)
- 2 cups drained new potatoes
- 1 double-crust pastry (homemade or store-bought)
Instructions
- Preheat the oven to 425°F (220°C).
- Melt butter in a large skillet over medium heat; add onions and sauté until translucent, about 5 minutes.
- Stir in flour, salt, and pepper to create a roux.
- Pour in chicken broth and milk, bringing to a boil while stirring until thickened.
- Remove from heat and mix in chicken, peas and carrots, and drained new potatoes.
- Press half of the pastry into a 9-inch deep-dish pie pan.
- Pour chicken mixture into the crust and spread evenly.
- Top with remaining crust, sealing edges and cutting slits for steam to escape.
- Bake in the preheated oven for about 30 minutes or until crust is golden brown and filling is bubbly.
- Let cool for 15-20 minutes before slicing and serving.
Notes
For additional flavor, consider adding fresh herbs like thyme or rosemary to the filling. Monitor the baking closely to achieve a perfectly golden crust.
