Chicken Pot Pie
A comforting homemade chicken pot pie with a creamy filling and flaky crust, perfect for family gatherings.
Ingredients
Filling Ingredients
- 2 cups Cooked chicken pieces (shredded or cubed) Use leftover chicken or rotisserie chicken for convenience.
- 4 tablespoons Butter
- 1 medium Chopped onion
- 1 cup Frozen peas and carrots You can experiment with other vegetables.
- 1 cup Chicken broth
- 1/3 cup Flour Acts as a thickening agent for the sauce.
- 1 cup Milk Use low-fat milk for a lighter version.
- 1 teaspoon Salt Adjust according to taste.
- 1/2 teaspoon Black pepper Consider adding garlic powder for extra flavor.
- 1 piece Ready-made pie crust (1 for the top + 1 for the bottom) Makes preparation easier.
Instructions
Preparation
- Melt the butter in a large skillet over medium heat.
- Add the chopped onion and sauté until translucent, about 3-5 minutes.
- Stir in the frozen peas and carrots, cooking for another 2-3 minutes.
- Sprinkle the flour over the vegetables, stirring to coat evenly.
- Gradually pour in the chicken broth, stirring constantly to avoid lumps.
- Continue cooking until the mixture thickens, then add the milk, salt, and black pepper.
- Fold in the cooked chicken pieces, ensuring everything is evenly coated.
Assembly
- Preheat your oven to 425°F (220°C).
- Roll out the bottom pie crust and lay it in a pie dish.
- Pour the chicken mixture into the crust, spreading it out evenly.
- Cover with the second pie crust, crimping the edges to seal.
- Cut a few small slits in the top crust to allow steam to escape.
Baking
- Place the dish in the preheated oven and bake for about 30-35 minutes.
- Cover the edges with foil if they brown too quickly.
Serving
- Allow the pot pie to cool for about 10 minutes before slicing.
- Serve straight from the dish or plated with a side salad or crusty bread.
Notes
Store leftovers in the refrigerator for up to 3 days or freeze for up to two months. Thaw overnight in the fridge before reheating.