Description
Indulge in the comforting flavors of this classic Chicken Pot Pie, featuring tender shredded chicken enveloped in a creamy, herbed sauce and nestled beneath a golden, flaky crust. This dish brings warmth to your table, making it perfect for family dinners or cozy gatherings. With its hearty filling of vegetables and savory chicken, this pot pie is sure to become a beloved staple in your home. Follow these simple steps to create a delightful meal that everyone will enjoy!
Ingredients
Scale
- 1/2 cup unsalted butter
- 1/2 cup diced yellow onion
- 1/2 cup diced celery
- 1/2 cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- 3 cups shredded cooked chicken
- 1 cup frozen peas and carrots blend
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 2 (9-inch) refrigerated pie crusts
Instructions
- Preheat the oven to 400°F.
- Melt butter in a large saucepan over medium heat. Add onion and celery; cook until softened (5-7 minutes).
- Stir in flour, cooking for 1 minute to create a roux.
- Gradually whisk in chicken broth and milk until smooth; bring to a simmer until thickened (3-5 minutes).
- Remove from heat; mix in chicken, peas and carrots, thyme, salt, and pepper.
- Pour filling into a cast iron skillet or deep-dish pie plate.
- Place one pie crust over the filling; trim edges, crimp to seal, and cut slits for steam.
- Bake for 30-35 minutes until golden brown and bubbly; let stand for 10 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (190g)
- Calories: 420
- Sugar: 4g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 80mg