Homemade Chicken Pot Pie
A classic comfort food featuring tender chicken, colorful veggies, and a creamy filling encased in a flaky pie crust.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: None
Ingredients
- 1 lb cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup peas
- 1 cup corn
- 1/2 cup onion, chopped
- 1/2 cup celery, chopped
- 3 cups chicken broth
- 1 cup milk
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp thyme
- 2 pie crusts (store-bought or homemade)
Instructions
- Preheat your oven to 425°F (220°C) to get it ready for baking.
- Sauté the vegetables by melting butter in a skillet over medium heat. Add onion, celery, and carrots; cook until softened, about 5 minutes.
- Stir in the flour, salt, pepper, garlic powder, and thyme; cook for another minute to create a roux.
- Add chicken broth and milk gradually, stirring continuously until thickened, about 3-5 minutes.
- Incorporate shredded chicken, peas, and corn, mixing until combined.
- Line a pie dish with one pie crust, pouring the chicken mixture into it.
- Place the second pie crust over the top, cutting slits to allow steam escape.
- Bake in the preheated oven for 30-35 minutes until crust is golden brown.
- Allow to cool for a few minutes before serving to let the filling set.
Notes
Don’t rush the sauté of vegetables for better flavor. Check the thickness of the filling before baking, and ensure to cut slits in the top crust to prevent bubbling over.
Find it online: https://dishvela.com/homemade-chicken-pot-pie-easy-recipe/