Chicken Pot Pie
A comforting homemade chicken pot pie filled with tender chicken and wholesome vegetables, perfect for family gatherings or cozy nights in.
Ingredients
For the filling
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup peas
- 1/2 cup celery, diced
- 1/2 cup onion, chopped
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 cup milk
- 2 tablespoons flour
- 1 teaspoon thyme
- Salt and pepper to taste
For the crust
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- In a large pot, sauté onion and garlic until translucent.
- Add carrots, peas, and celery, cooking for a few minutes.
- Stir in the shredded chicken, thyme, salt, and pepper.
- Sprinkle flour over the mixture and stir to combine.
- Gradually add chicken broth and milk, stirring until thickened.
Assembly
- Pour the filling into the pie crust and cover with the top crust.
- Cut slits in the top crust to allow steam to escape.
Baking
- Bake for 30-35 minutes, or until the crust is golden brown.
- Let cool for a few minutes before serving.
Notes
This chicken pot pie is best served warm. Pair it with a light green salad or crusty bread. For extra richness, consider adding a splash of heavy cream. Customize with turkey or different vegetables as desired. Store leftovers covered in the refrigerator for up to 3 days or freeze for longer storage.