Description
A comforting and simple chicken pot pie with a warm, buttery crust, filled with tender chicken and vegetables.
Ingredients
Scale
- 1 lb cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup peas
- 1/2 cup celery, diced
- 1/2 cup onion, diced
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon thyme
- 2 pie crusts (store-bought or homemade)
- 1/2 cup mushrooms, sliced (optional)
- 1/2 cup potatoes, diced and par-cooked (optional)
- 1/2 teaspoon garlic powder or 1 clove minced garlic (optional)
- 1/4 cup heavy cream (optional)
- 1 egg + 1 tablespoon milk (for egg wash)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 425°F (220°C) and prepare a 9-inch pie dish.
- Shred the cooked chicken and dice the vegetables.
- Melt butter in a large skillet and sauté the diced onions, carrots, and celery until soft.
- Stir in flour to create a roux and cook for 1 minute.
- Gradually whisk in chicken broth and milk, stirring until thickened.
- Add shredded chicken and peas, mixing until coated and heated through.
- Roll out one pie crust into the dish, pour filling into the crust, and cover with the second crust. Seal edges and cut slits for steam to escape.
- Brush the top crust with egg wash for a golden finish.
- Bake for 30–35 minutes until golden brown and bubbly.
- Let cool for 10–15 minutes before slicing and serving.
Notes
Adjust seasoning to taste and feel free to customize with your favorite vegetables.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: chicken, pot pie, comfort food, creamy filling, buttery crust