Description
Chicken Pot Pie wraps your taste buds in a warm, comforting embrace straight from grandma’s kitchen. Flaky crust and creamy filling make this classic dish a hearty meal that feels like a delicious hug on your plate.
Ingredients
Scale
Main Ingredients:
- 2 cups chicken, shredded
- 1 cup carrots, diced
- 1 cup peas
- 1 cup potatoes, diced
- 1 pie crust
Supporting Ingredients:
- ½ cup onion, chopped
Seasoning and Liquids:
- ⅓ cup butter
- ⅓ cup all-purpose flour
- 1 ¾ cups chicken broth
- ⅔ cup milk
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon thyme
Instructions
- Crank your oven to a toasty 425F and grab a sturdy baking dish.
- Melt ⅓ cup butter in a large saucepan over medium heat, tossing in ½ cup chopped onions until they turn translucent and soft.
- Sprinkle ⅓ cup flour into the pan, then add 1 teaspoon salt, ¼ teaspoon black pepper, and ¼ teaspoon thyme, stirring until everything looks evenly combined.
- Pour in 1 ¾ cups chicken broth and ⅔ cup milk, whisking constantly until the mixture transforms into a thick, creamy sauce.
- Fold in 2 cups shredded chicken, 1 cup diced carrots, 1 cup peas, and 1 cup diced potatoes, ensuring every ingredient gets coated with the luscious sauce.
- Transfer the hearty filling into your prepared pie dish, creating an even layer that promises delicious bites.
- Drape your pie crust over the filling, pressing the edges to create a perfect seal and trimming any excess dough.
- Slice a few strategic slits across the top crust to let steam escape and prevent a soggy middle.
- Slide the pot pie into the preheated oven and bake for 30-35 minutes, watching for a golden-brown crust that signals pure deliciousness.
- Remove from the oven and let your masterpiece rest for 5-10 minutes, allowing the filling to settle and cool slightly before serving.
Notes
- Chilled pie crust creates a flakier texture, so keep it refrigerated until just before rolling out.
- Rotisserie chicken works perfectly as a time-saving shortcut for shredded meat.
- Swap out vegetables based on seasonal availability or personal preference to customize your pot pie.
- For a gluten-free version, use cornstarch instead of flour and choose a gluten-free pie crust.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Category: Chicken
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 410 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 23 g
- Cholesterol: 65 mg