Description
This classic Chicken Pot Pie recipe is a comforting and delicious dish perfect for a cozy family dinner. With a creamy filling of chicken and veggies, all encased in a flaky pie crust, it’s sure to be a hit at the dinner table.
Ingredients
For the Filling:
- 2 cups chicken broth or stock
- 2 small red potatoes, peeled and chopped
- 1 celery stalk, diced
- 1 carrot, finely chopped
- 1/2 cup yellow onion, diced
- 1/2 cup frozen peas
- 2 cups chopped roasted chicken
For the Roux:
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 1/2 cup milk or half and half
- 1 tablespoon dried whole sage leaves or rubbed sage
- 1 tablespoon dried thyme
- 1 pinch nutmeg
- Salt and pepper, to taste
For the Crust:
- 2 9-inch round ready-to-bake pie crusts (store-bought or homemade)
Instructions
- Preheat oven to 400°F.
- Add chicken
- Make the Roux
- Assemble the Pie
- Bake
In a large saucepan, combine chicken broth, celery, potatoes, carrots, onions, and peas. Bring to a boil, then reduce heat and simmer for 10 minutes.
Simmer for an additional 10 minutes. Roll out one pie crust and place it in the bottom of a pie pan.
Melt butter in a saucepan, stir in flour until golden. Add milk, nutmeg, sage, thyme, salt, and pepper. Simmer until thickened. Pour into the chicken mixture.
Pour filling into the pie pan. Cover with the second pie crust, seal edges, and vent the top.
Bake in the preheated oven for 35-45 minutes, until crust is golden and filling is bubbly.
Notes
- You can use store-bought rotisserie chicken for convenience.
- Feel free to add other favorite vegetables like corn or green beans.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 5g
- Sodium: 570mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 55mg
Keywords: Chicken Pot Pie, Comfort Food, Homemade Pie, Family Dinner
