Chicken Pot Pie
A creamy, flavorful chicken pot pie encased in a flaky crust, perfect for busy weeknights and family gatherings.
Ingredients
Filling Ingredients
- 2 cups cooked chicken, shredded or diced You can use leftover rotisserie chicken for convenience.
- 1 cup frozen mixed vegetables (peas, carrots, and corn) Feel free to substitute with your favorite vegetables.
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 cup milk (or a dairy-free alternative)
- 1/3 cup all-purpose flour
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 piece pre-made pie crust (or homemade) Consider making a biscuit topping for variation.
Instructions
Preparation
- In a large skillet over medium heat, sauté the chopped onion and minced garlic until translucent, about 3-4 minutes.
- Sprinkle the flour over the sautéed onions and garlic, stirring for about a minute until the flour is incorporated.
- Gradually add chicken broth and milk, whisking until the mixture thickens. Add the dried thyme, salt, and pepper, and mix well.
- Stir in the cooked chicken and frozen mixed vegetables until well combined. Allow the filling to simmer for a few minutes to combine flavors.
Assembly and Baking
- Preheat your oven to 425°F (220°C).
- Roll out your pie crust in a 9-inch pie dish.
- Fill the crust with the chicken and vegetable mixture, then cover it with an additional crust.
- Seal the edges and cut small slits in the top crust to allow steam to escape.
- Place the pie in the preheated oven and bake for 25-30 minutes or until the crust is golden brown.
- Allow the pot pie to cool for a few minutes before slicing. Serve it warm.
Notes
To prevent a soggy bottom crust, ensure your filling isn’t too runny by allowing it to cook until thickened before pouring it into the pie crust. Store any leftovers in the refrigerator for up to three days.