Chicken Pot Pie
Chicken Pot Pie is a rustic comfort dish featuring tender chicken and mixed vegetables in a creamy sauce, all encased in a flaky, golden pie crust. Baked until bubbling and crisp, it delivers homey flavors in every slice. Perfect for weeknight dinners or potlucks, it reheats beautifully for leftovers.
- Prep: 25 min
- Cook:45 min
- Total: 70 min
- Yield:6
Ingredients
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2 tablespoon
pie crust
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1 cup
pie crust
-
0.50 cup
pie crust
-
0.50 cup
pie crust
-
0.50 cup
pie crust
-
2.50 cup
pie crust
-
1 cup
pie crust
-
2 cup
pie crust
-
1 cup
pie crust
-
1 teaspoon
pie crust
-
1 teaspoon
pie crust
-
0.50 teaspoon
pie crust
-
1 sheet
pie crust
Steps
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Preheat oven to 400 F.
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Melt butter in a skillet; sauté onion, carrot, and celery until softened.
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Stir in flour and cook 1 minute to form a roux.
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Gradually whisk in chicken broth and milk; bring to a simmer until thickened.
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Fold in chicken, peas, thyme, salt, and pepper.
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Pour filling into a greased 9-inch pie dish and top with pie crust sheet; cut vents in top.
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Bake for 45 minutes until crust is golden and filling bubbles; let rest 10 minutes before serving.