Chicken Pot Pie
A classic comfort food featuring tender chicken, colorful veggies, and a creamy sauce all encased in a flaky pastry crust, perfect for family gatherings and chilly evenings.
Ingredients
Main ingredients
- 1 pound boneless, skinless chicken breasts
- 1 cup carrots, diced
- 1 cup peas (fresh or frozen)
- 1 cup potatoes, peeled and diced
- 1 medium onion, chopped
- 2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup butter
- 1/2 cup all-purpose flour
Seasonings
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- to taste Salt
- to taste Pepper
Crust
- 1 package refrigerated pie crusts (2 crusts)
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a large pot, boil the chicken breasts in salted water until fully cooked, about 20 minutes. Remove them from the pot and let them cool. Reserve 1 cup of the chicken broth.
- Once the chicken is cool, shred it into bite-sized pieces.
Cooking
- In the same pot, melt the butter over medium heat. Add the onions, carrots, and potatoes. Sauté until the vegetables are tender, about 5-7 minutes.
- Stir in the flour and cook for 1-2 minutes. Gradually whisk in the reserved chicken broth and heavy cream. Keep stirring until the mixture thickens.
- Add the shredded chicken, peas, thyme, garlic powder, and season with salt and pepper. Mix well and remove from heat.
- Roll out one pie crust and place it in a large pie dish. Pour the chicken filling into the crust.
- Roll out the second crust and cover the filling. Seal the edges by crimping them with your fingers. Cut slits in the top crust to allow steam to escape.
- Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown.
- Let it cool for a few minutes before serving.
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Notes
Chill pie crusts for about 15 minutes prior to rolling for a flaky texture. You can use rotisserie chicken as a time-saving substitute. Store leftovers tightly wrapped in aluminum foil or plastic wrap. For longer storage, freeze wrapped pie to avoid freezer burn.