Chicken Pot Pie is a rustic comfort dish featuring tender chicken and mixed vegetables in a creamy sauce, all encased in a flaky, golden pie crust. Baked until bubbling and crisp, it delivers homey flavors in every slice. Perfect for weeknight dinners or potlucks, it reheats beautifully for leftovers.
Ingredients
-
2
tbsp
butter
-
1
cup
onion, diced
-
0.50
cup
carrot, diced
-
0.50
cup
celery, diced
-
0.50
cup
all-purpose flour
-
2.50
cup
chicken broth
-
1
cup
milk
-
2
cup
cooked chicken, shredded
-
1
cup
peas
-
1
tsp
dried thyme
-
1
tsp
salt
-
0.50
tsp
black pepper
-
1
sheet
pie crust
Steps
- Preheat oven to 400 F.
- Melt butter in a skillet; sauté onion, carrot, and celery until softened.
- Stir in flour and cook 1 minute to form a roux.
- Gradually whisk in chicken broth and milk; bring to a simmer until thickened.
- Fold in chicken, peas, thyme, salt, and pepper.
- Pour filling into a greased 9-inch pie dish and top with pie crust sheet; cut vents in top.
- Bake for 45 minutes until crust is golden and filling bubbles; let rest 10 minutes before serving.