Homemade Chicken Pot Pie
A classic Chicken Pot Pie with tender chicken, hearty vegetables, and a creamy sauce, all enveloped in a flaky golden crust.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 60 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Ingredients
- 2 cups cooked chicken, shredded or cubed
- 1 cup carrots, diced
- 1 cup peas (frozen or fresh)
- 1 cup celery, diced
- 1/2 cup onion, diced
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon dried thyme
- 2 ready-made pie crusts
Instructions
- Preheat the oven to 425°F (220°C).
- Sauté the butter in a skillet, add onions, carrots, and celery; cook until tender (about 5-7 minutes).
- Create the sauce by stirring in flour; cook for 1-2 minutes. Gradually whisk in chicken broth and milk; simmer until thickened (about 2-3 minutes).
- Add chicken, peas, salt, pepper, garlic powder, and thyme to the mixture; remove from heat.
- Assemble the pie with one crust in a pie dish, pour in filling, cover with the second crust, and cut slits on top.
- Bake for 30-35 minutes until golden brown; cool for 10 minutes before serving.
Notes
Use rotisserie chicken for convenience and flavor. Brush the top crust with an egg wash for a beautiful finish.
Find it online: https://www.thesavorybuzz.com/25-quick-halloween-party-recipes/