Chicken Pot Pie
A comforting classic chicken pot pie filled with tender chicken, vegetables, and a creamy sauce, all baked under a flaky pastry crust.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts, cooked and diced
- 2 cups frozen mixed vegetables (peas, carrots, corn)
- 0.5 cup unsalted butter
- 0.5 cup all-purpose flour
- 1.5 cups chicken broth
- 0.5 cup whole milk
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp dried thyme
- 0.5 tsp garlic powder
- 1 9-inch unbaked pie crust
- 1 egg egg (for egg wash, optional)
Instructions
Preparation Steps
- Preheat oven to 400°F (200°C).
- In a large skillet or saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes to form a roux.
- Gradually whisk in chicken broth and milk until smooth. Cook, stirring constantly, until the mixture thickens, about 5 minutes.
- Stir in cooked chicken, frozen vegetables, salt, pepper, thyme, and garlic powder. Remove from heat and let cool slightly.
- Pour the filling into a 9-inch pie dish. Place the unbaked pie crust over the top, crimping the edges to seal. Cut a few slits in the center to allow steam to escape.
- Optional: Beat the egg and brush it over the crust for a golden finish.
- Bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbling.
- Let cool for 10 minutes before serving.
Notes
Serve warm with a side salad for a complete meal. Leftovers can be stored in the refrigerator for up to 3 days.