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Chicken Pot Pie

Chicken Pot Pie
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Comfort food classic Easy chicken pot pie recipe Homemade hearty family meal

Ingredients

Scale
  • 2 lbs boneless, skinless chicken breasts or thighs
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 medium onion, chopped
  • 1 cup chopped potatoes
  • 1 box (14.1 oz) refrigerated pie crusts
  • ½ cup butter
  • ½ cup all-purpose flour
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • Salt and pepper to taste
  • 1 egg, beaten (for egg wash)

Instructions

  • Preheat oven to 375°F (190°C).
  • Cook and shred chicken. Dice vegetables (carrots, celery, onion, potatoes).
  • Melt butter in a large pot over medium heat. Whisk in flour and cook for 1-2 minutes. Gradually whisk in chicken broth until smooth.
  • Add heavy cream, thyme, rosemary, salt, and pepper. Bring to a simmer, stirring constantly, until the sauce thickens.
  • Stir in the shredded chicken, diced vegetables (carrots, celery, onion, potatoes), frozen peas, and frozen corn.
  • Pour the filling into a 9-inch pie dish lined with one pie crust. Top with the second pie crust. Cut slits in the top crust to vent steam.
  • Brush the top crust with beaten egg for a golden finish.
  • Bake for 35-45 minutes, or until the crust is golden brown and the filling is bubbly.
  • Let cool for 10 minutes before serving.

Notes

A classic Chicken Pot Pie recipe with tender chicken, perfectly cooked vegetables, and a rich, creamy sauce all encased in a golden, buttery crust. This dish is heartwarming and deeply satisfying.

Find it online: https://homecookstudio.com/chicken-pot-pie-chicken-vegetables/