Description
A comforting chicken pot pie filled with tender chicken, flavorful vegetables, and a flaky crust, perfect for family gatherings.
Ingredients
- 2 cups cooked chicken, cubed
- 1 cup carrots, diced
- 1 cup peas
- 1 cup potatoes, diced
- 1/2 cup onion, diced
- 1/2 cup celery, diced
- 1/2 cup chicken broth
- 1/2 cup milk or cream
- 2 tbsp butter
- 2 tbsp flour
- 1 tsp thyme
- 1 tsp rosemary
- 1/2 tsp black pepper
- 1 store-bought or homemade pie crust
Instructions
- Preheat the oven to 425°F (220°C).
- In a skillet, melt butter over medium heat. Sauté onions and celery until softened.
- Add carrots, peas, and potatoes. Cook for a few minutes until tender.
- Stir in the flour and cook for about 1 minute.
- Add the chicken broth, milk or cream, thyme, rosemary, and pepper. Stir until the mixture is thickened.
- Remove from heat and mix in the cooked chicken.
- Roll out the pie crust and place it in a pie dish. Fill with the chicken mixture.
- Cover with another layer of pie crust, seal the edges, and cut slits on top for steam to escape.
- Bake in the preheated oven for 30-35 minutes or until the crust is golden brown.
- Let cool for a few minutes before serving.
Notes
Allow the pot pie to rest for a few minutes after baking for easier serving. Store leftovers in the refrigerator for up to three days.
