Classic Chicken Pot Pie
A creamy and comforting chicken pot pie filled with tender chicken and vibrant vegetables, encased in a flaky crust.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: None
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup frozen peas
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 cup chicken broth
- 1 cup milk
- 1 pie crust (store-bought or homemade)
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C).
- Sauté the diced carrots and celery in melted butter over medium heat for about 5 minutes.
- Sprinkle the flour over the vegetables and stir to coat. Slowly add the chicken broth and milk, stirring continuously until thick.
- Remove from heat and stir in the shredded chicken and frozen peas. Season with salt and pepper.
- Pour the filling into a pie dish and lay the pie crust over top, crimping the edges.
- Cut slits in the crust for steam to escape.
- Bake for 30-35 minutes, until the crust is golden brown.
- Allow to cool for a few minutes before serving.
Notes
Use leftover chicken for convenience. Ensure the sauce thickens properly to avoid a soggy pie.
Find it online: https://www.chickenmint.com/classic-chicken-pot-pie/