Comforting Chicken Pot Pie
A warm and hearty dish featuring a flaky crust and a rich creamy filling with tender chicken and vibrant vegetables, perfect for family gatherings.
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken breasts Tender, juicy pieces that form the heart of the dish.
- 2 medium carrots, diced Adding a sweet crunch.
- 1 cup frozen peas For color and texture.
- 2 stalks celery, chopped Provides a classic base flavor.
- 1 medium onion, diced A building block of flavor.
- 3 tablespoons unsalted butter Ensures a rich, creamy sauce.
- 1/3 cup all-purpose flour Provides thickness for the filling.
- 2 cups low-sodium chicken broth A flavorful foundation for the filling.
- 1 cup milk or cream Adds richness and depth to the dish.
- 2 pieces pie crusts For a flaky, golden exterior.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a large skillet over medium heat, melt the butter.
- Add onions, celery, and carrots; sauté until onions are translucent.
- Sprinkle flour over the veggies and cook for about two minutes, stirring constantly.
- Gradually whisk in chicken broth and milk or cream; allow to thicken for about five minutes.
- Fold in diced cooked chicken and frozen peas; let simmer for one minute.
- Pour the filling into a baking dish and cover with pie crust, sealing edges.
- Bake for 30-35 minutes or until golden brown.
Notes
Add fresh herbs or substitute veggies as desired. Consider using rotisserie chicken for ease.