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This Chicken Pot Pie

he ultimate comfort food—a creamy, flavorful filling loaded with tender chicken, hearty vegetables, and a flaky golden crust. It’s the perfect meal for a cozy evening or when you’re in need of a classic, hearty dish. This recipe is simple enough for a weeknight dinner yet special enough to impress your family and friends.
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Equipment

  • Kitchen Equipment Needed:
  • Large skillet or saucepan
  • Mixing bowls 
  • Whisk
  • Rolling pin (optional, for homemade crust)
  • Pie dish
  • Pastry brush

Ingredients
  

  • 2 cups cooked chicken shredded or diced
  • 1 cup frozen peas
  • 1 cup diced carrots
  • 1/2 cup diced celery
  • 1 small onion finely chopped
  • 4 tablespoons butter
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1/2 cup milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1 package pie crust 2 crusts

Instructions
 

  • Assemble the Pie:
  • Preheat your oven to 425°F (220°C).
  • Roll out one pie crust and fit it into the bottom of a 9-inch pie dish. Pour the chicken filling into the crust.
  • Top with the second pie crust, sealing the edges by pinching or crimping them together. Cut a few small slits in the top crust to allow steam to escape.
  • Bake:
  • Brush the top crust with an egg wash (1 beaten egg with 1 tablespoon water) for a golden finish.
  • Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
  • Cool and Serve:
  • Allow the pie to cool for 5-10 minutes before slicing and serving.
  • Recipe Tips
  • Short on Time? Use a mix of frozen vegetables and rotisserie chicken to speed up the preparation.
  • Customize the Vegetables: Swap in your favorites like green beans or corn for added variety.
  • Prevent Soggy Crusts: Pre-bake the bottom crust for 5-7 minutes before adding the filling.
  • What to Serve With This Recipe
  • Pair with a fresh green salad or roasted vegetables for a balanced meal.
  • Serve with crusty bread to soak up every bit of the creamy filling.
  • Frequently Asked Questions
  • Q: Can I make this ahead of time?
  • A: Yes, you can prepare the filling a day in advance and assemble the pie just before baking.
  • Q: Can I freeze Chicken Pot Pie?
  • A: Absolutely! Assemble the pie but don’t bake it. Wrap it tightly and freeze for up to 3 months. Bake directly from frozen, adding 10-15 minutes to the cooking time.
  • Q: Can I make it dairy-free?
  • A: Substitute the butter with olive oil and use unsweetened almond milk or coconut milk in the sauce.
  • Serving Suggestions
  • This Chicken Pot Pie is best served warm with a side of steamed vegetables or mashed potatoes. For a comforting finish, enjoy with a simple dessert like apple crisp or vanilla ice cream.
  • Dive into the rich, creamy goodness of this classic dish—it’s sure to become a family favorite!