Chicken Pot Pie
A comforting Chicken Pot Pie filled with tender chicken, mixed vegetables, and creamy sauce encased in a flaky crust, perfect for family dinners.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 60 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: None
Ingredients
- 1 pound cooked chicken, diced
- 2 cups mixed vegetables (peas, carrots, corn)
- 1/3 cup onion, chopped
- 1/3 cup celery, chopped
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 pie crusts (store-bought or homemade)
Instructions
- Preheat your oven to 425°F (220°C) to prepare for baking the pot pie.
- Sauté the vegetables by melting the butter over medium heat. Add the onion and celery, cooking for about 5 minutes until softened.
- Make the roux by stirring in the flour and cooking for an additional 2 minutes until bubbly.
- Add the chicken broth and milk slowly, whisking continuously until the mixture is bubbly and thick, about 3-5 minutes.
- Combine the filling by removing from heat and stirring in chicken, mixed vegetables, garlic powder, thyme, salt, and pepper.
- Prepare the crust by fitting one pie crust into a 9-inch pie dish and pouring the filling into it.
- Top with the second pie crust, sealing and fluting the edges. Cut slits in the top for steam to escape.
- Bake for 30-35 minutes or until the crust is golden brown. Cool for 10 minutes before serving.
Notes
Use rotisserie chicken to save time. Watch the pie while baking and cover edges if they brown too quickly. Let the pie cool slightly before slicing.