Name: Chicken Pot Pie
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 2 cups cooked chicken, shredded or diced; 2 tablespoons olive oil; 1 small yellow onion, diced; 2 carrots, peeled and sliced; 2 celery stalks, sliced; 2 cloves garlic, minced; 1/3 cup all-purpose flour; 2 cups chicken broth; 1 cup milk; 1 teaspoon dried thyme; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 cup frozen peas; 1 cup diced potatoes, parboiled; 1 package refrigerated pie crusts (or homemade if preferred); 1 egg, beaten (for egg wash)

Description

A comforting chicken pot pie filled with tender chicken and vegetables, encased in a flaky crust.

Ingredients

Scale

2 cups cooked chicken, shredded or diced
2 tablespoons olive oil
1 small yellow onion, diced
2 carrots, peeled and sliced
2 celery stalks, sliced
2 cloves garlic, minced
1/3 cup all-purpose flour
2 cups chicken broth
1 cup milk
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup frozen peas
1 cup diced potatoes, parboiled
1 package refrigerated pie crusts (or homemade if preferred)
1 egg, beaten (for egg wash)

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Instructions

Start by heating olive oil in a large skillet over medium heat. Sauté the onions, carrots, and celery until they begin to soften, about 5 minutes. The kitchen will begin to smell wonderfully savory at this point.
Stir in the garlic, dried thyme, salt, and pepper. Let cook for another minute until fragrant.
Sprinkle in the flour and stir continuously, creating a roux that will thicken the sauce. Cook for 2 minutes to get rid of the raw flour taste.
Slowly pour in the chicken broth and milk, stirring constantly to avoid lumps. As it comes to a simmer, the sauce will thicken into a creamy, smooth consistency.
Fold in the shredded chicken, frozen peas, and parboiled potatoes. Let the mixture simmer for a few minutes to heat through. Taste and adjust seasoning if needed.
Preheat your oven to 400°F (200°C). Roll out the bottom pie crust and gently press it into a 9-inch pie dish. Pour in the chicken filling.
Cover with the top crust, trimming any excess dough and crimping the edges to seal. Cut a few slits in the top to allow steam to escape. Brush the top with a beaten egg for a glossy finish.
Place the pie on a baking sheet (to catch any bubbling over) and bake for 30–35 minutes, or until the crust is golden brown and the filling is bubbly.
Let the pot pie rest for 10–15 minutes before serving. This allows the filling to set slightly and makes slicing easier.

Notes

This pot pie is perfect for leftovers! You can also use turkey instead of chicken.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 3g
Sodium: 700mg
Fat: 20g
Saturated Fat: 5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 20g
Cholesterol: 70mg