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Description
A comforting and hearty chicken pot pie, perfect for family meals. It features tender chicken and vegetables baked in a flaky crust.
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 package (14.1 ounces) refrigerated pie crusts (2 crusts)
- 1 cup chopped yellow onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 1 cup frozen peas
- 1 cup frozen corn
Instructions
- Preheat oven to 400°F (200°C).
- In a large skillet, cook chicken pieces until browned. Remove chicken and set aside.
- Add butter to the skillet. Once melted, add onion, carrots, and celery. Cook until softened, about 5-7 minutes.
- Stir in flour, salt, pepper, and thyme. Cook for 1 minute, stirring constantly.
- Gradually whisk in chicken broth and milk. Bring to a boil, stirring constantly. Reduce heat and simmer for 2 minutes, or until thickened.
- Stir in cooked chicken, peas, and corn.
- Pour chicken mixture into one pie crust.
- Top with the second pie crust. Crimp edges to seal. Cut several slits in the top crust to allow steam to escape.
- Bake for 30-35 minutes, or until crust is golden brown and filling is bubbly.
- Let stand for 10 minutes before serving.
Notes
- For a richer flavor, you can use cooked rotisserie chicken.
- Add other vegetables like green beans or potatoes if desired.
- If you prefer a crispier crust, brush the top with an egg wash before baking.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American