Description
A comforting classic chicken pot pie with tender chicken, vegetables, and a rich creamy sauce, topped with a flaky homemade crust.
Ingredients
Scale
- 2 cups cooked chicken, cubed
- 1 cup carrots, diced
- 1 cup peas
- 1 cup potatoes, diced
- 1/2 cup celery, chopped
- 1/4 cup butter
- 1/4 cup flour
- 1 1/2 cups chicken broth
- 1/2 cup milk
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp thyme
- 1 egg, beaten (for crust)
- 2 cups all-purpose flour (for crust)
- 1/2 cup cold butter, cubed (for crust)
- 1/4 cup ice water (for crust)
Instructions
- Preheat oven to 375°F (190°C).
- In a large skillet, melt butter and sauté carrots, peas, potatoes, and celery for 5 minutes.
- Stir in flour, salt, pepper, and thyme until vegetables are coated.
- Gradually add chicken broth and milk, stirring until sauce thickens.
- Mix in cooked chicken and transfer filling to a baking dish.
- For the crust, combine flour and cold butter until crumbly. Add ice water and mix until dough forms.
- Roll out dough and place over the filling. Seal edges and cut slits on top.
- Brush crust with beaten egg for a golden finish.
- Bake for 30–35 minutes until crust is golden and filling is bubbly.
Notes
- Store leftovers in an airtight container for up to 3 days.
- Substitute vegetables based on preference.
- Use store-bought pie crust for a quicker option.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 4g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 21g
- Cholesterol: 95mg