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Classic Chicken Pot Pie: 1 Hug

Classic Chicken Pot Pie
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This classic chicken pot pie recipe is a comforting and hearty meal perfect for a cozy evening. It’s filled with tender chicken and a medley of vegetables in a creamy sauce, all baked under a golden, flaky crust.

Ingredients

Scale
  • 2 tablespoons butter
  • 1 cup chopped yellow onion
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 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
  • 1 package refrigerated pie crusts (2 crusts)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a large skillet or Dutch oven, melt the butter over medium heat. Add the chopped onion, carrots, and celery. Cook until softened, about 5-7 minutes.
  3. Sprinkle the flour, salt, pepper, and thyme over the vegetables. Stir well and cook for 1 minute.
  4. Gradually whisk in the chicken broth and milk until smooth. Bring the mixture to a simmer, stirring constantly, until it thickens.
  5. Stir in the cooked chicken, peas, and corn. Remove from heat.
  6. Pour the chicken and vegetable mixture into a 9-inch pie plate.
  7. Carefully place one pie crust over the filling. Crimp the edges to seal. Cut several slits in the top crust to allow steam to escape.
  8. Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
  9. Let stand for 10 minutes before serving.

Notes

  • For an extra rich flavor, you can use heavy cream instead of milk.
  • Feel free to add other vegetables like potatoes or green beans.
  • Ensure your chicken is fully cooked before shredding.

Nutrition

Find it online: https://sundayflavor.com/classic-chicken-pot-pie-recipe/