A Pretty Classic Chicken Pot Pie
This comforting chicken pot pie pairs tender chicken and veggies in a creamy sauce topped with a golden, flaky crust. Perfect for quick cozy dinners.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 2 tablespoons Butter melted
- 1 small Onion diced
- 2 cloves Garlic minced
- 2 Carrots diced
- 2 stalks Celery diced
- ⅓ cup All-purpose flour
- 2 cups Chicken broth
- 1 cup Milk
- 2 cups Cooked chicken shredded
- 1 cup Frozen peas
- ½ teaspoon Salt
- ¼ teaspoon Black pepper
- ½ teaspoon Dried thyme
- 1 sheet Puff pastry or pie crust
- 1 Egg beaten
Instructions
Instructions
- Preheat your oven to 400 degrees Fahrenheit.
- In a large skillet, melt butter over medium heat. Add onion, garlic, carrots, and celery. Sauté for about 5 minutes until soft.
- Sprinkle in flour and stir continuously for 1 to 2 minutes to eliminate raw flour taste.
- Slowly whisk in chicken broth and milk, stirring until the mixture thickens, about 5 minutes.
- Mix in shredded chicken, peas, salt, pepper, and thyme. Cook for 2 more minutes and remove from heat.
- Pour mixture into pie or baking dish. Spread evenly.
- Place puff pastry or pie crust on top, trim edges, and crimp to seal. Brush with beaten egg and cut slits for steam to escape.
- Bake for 25-30 minutes until crust is golden and filling is bubbly.
- Let pie cool slightly before serving.
Notes
Store leftovers in an airtight container for up to 3-4 days, or freeze for up to 2 months. Reheat in oven or microwave.