Description
A classic, comforting chicken pot pie recipe with a flaky crust.
Ingredients
Scale
- 2 tablespoons butter
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 2 cups chicken broth
- 1 cup milk
- 2 cups cooked, shredded chicken
- 1 cup frozen peas
- 1 cup frozen corn
- 2 refrigerated pie crusts
Instructions
- Preheat your oven to 425 degrees F (220 degrees C).
- Melt butter in a large saucepan over medium heat.
- Add onion, carrots, and celery; cook until soft, about 5 minutes.
- Stir in flour, salt, pepper, and thyme. Cook for 1 minute.
- Gradually whisk in chicken broth and milk until the mixture thickens.
- Stir in cooked chicken, peas, and corn.
- Pour the filling into one pie crust placed in a 9-inch pie plate.
- Top with the second pie crust. Crimp the edges to seal and cut several slits in the top crust for steam release.
- Bake for 30 to 35 minutes, or until the crust is golden brown and the filling is bubbly.
- Let the pie cool for 10 minutes before serving.
Notes
- If you have leftover rotisserie chicken, use that for quick preparation.
- For a richer flavor, use half-and-half instead of milk.
- Prep Time: 20 min
- Cook Time: 35 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 5
- Sodium: 650
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 3
- Protein: 25
- Cholesterol: 75
Keywords: chicken pot pie, comfort food, baked pie, savory pie, classic dinner