Grandma's Chicken Pot Pie
A heartwarming chicken pot pie filled with cooked chicken, vegetables, and a creamy sauce, all encased in a flaky crust.
Ingredients
Main Ingredients
- 1 lb chicken, cooked and shredded Use rotisserie chicken for convenience.
- 1 cup carrots, diced
- 1 cup peas
- 1 cup potatoes, diced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1/4 cup flour
- 1 1/2 cups chicken broth
- 1 cup heavy cream
- 1 tsp thyme
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 pie crust top and bottom Homemade or store-bought.
- 1 egg for egg wash
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- In a large skillet, sauté the onion and garlic over medium heat until soft and fragrant, about 3-5 minutes.
- Add the carrots, peas, and potatoes and cook until slightly tender, about 5 minutes.
- Gradually stir in the flour and cook for an additional minute.
- Slowly pour in the chicken broth and heavy cream, stirring until the mixture thickens, about 2-3 minutes.
- Gently fold in the cooked chicken, thyme, salt, and pepper.
- Pour filling into the bottom pie crust and evenly distribute.
- Cover with the top pie crust, sealing the edges tightly, and cut slits in the top for steam to escape.
- Brush the top with egg wash.
Baking
- Bake for about 30-35 minutes, or until the crust is deeply golden.
- Let cool for a few minutes before serving.
Notes
Serve with a light salad or crusty bread. You can garnish with fresh herbs.