Description
Comfort meets classic with this hearty chicken pot pie, packed with tender chicken, creamy sauce, and flaky pastry. Warm, satisfying flavors invite you to savor each comforting bite of this timeless American dish.
Ingredients
Scale
Protein:
- 2 cups cooked chicken
Vegetables:
- 1 small onion
- 1.5 cups mixed vegetables (carrots, peas, corn)
Main Components:
- 2 pie crusts
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1.75 cups chicken broth
- 2/3 cup milk
Seasonings:
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
Optional:
- 1 egg (for egg wash)
Instructions
- Warm the oven to a toasty 425°F, preparing for a golden-crusted creation.
- In a spacious skillet, transform butter into a silky pool over medium heat, then introduce chopped onions and crisp celery, sautéing until they become tender and translucent.
- Sprinkle flour, salt, pepper, and thyme into the skillet, stirring for one minute to develop a rich, aromatic base.
- Stream chicken broth and milk gradually, whisking continuously to create a velvety, smooth sauce that thickens with each gentle stir.
- Fold in tender shredded chicken and colorful frozen vegetables, ensuring everything is evenly coated and thoroughly warmed.
- Carefully drape the first pastry crust into a waiting pie dish, creating a welcoming vessel for the savory filling.
- Lavishly pour the chicken mixture into the prepared crust, spreading it evenly to the edges.
- Crown the pie with the second pie crust, meticulously crimping and sealing the borders to lock in the delectable contents.
- Craft delicate slits across the top crust to allow steam to escape, preventing a soggy interior.
- Slide the pie into the preheated oven, baking for 30-35 minutes until the crust transforms into a rich, golden-brown masterpiece.
- Remove from the oven and allow the pie to rest for 10 minutes, letting the filling settle and flavors meld before serving.
Notes
- Customize vegetables by using seasonal or fresh produce for enhanced flavor and nutrition.
- Ensure chicken is fully cooked and shredded finely to distribute evenly throughout the filling.
- Create a gluten-free version by using alternative flour like almond or coconut flour and gluten-free pie crusts.
- For a lighter version, replace heavy cream with low-fat milk and use lean chicken breast to reduce overall calories.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 458 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 26 g
- Saturated Fat: 14 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 31 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 95 mg