Description
A comforting classic that brings family together with warm, savory chicken and vegetables encased in a flaky crust.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup potatoes, diced
- 1 cup carrots, sliced
- 1 cup peas
- 1/2 cup onion, chopped
- 2 cloves garlic, minced
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1 teaspoon dried thyme
- 1 teaspoon salt and pepper
- 1 pie crust
- 1 egg (optional for egg wash)
Instructions
- Preheat your oven to 425°F (220°C).
- Melt the butter in a large saucepan over medium heat. Add onions and garlic; sauté until aromatic and translucent.
- Stir in the flour to create a roux.
- Gradually add chicken broth and milk, stirring until the mixture is smooth and thick.
- Add thyme, salt, and pepper, then stir in chicken, potatoes, carrots, and peas.
- Pour the filling into a prepared pie crust in a 9-inch pie dish.
- Top with another pie crust and cut slits for ventilation.
- For a golden crust, brush with whisked egg.
- Bake for 30-35 minutes until crust is golden brown.
- Cool for 10 minutes before serving.
Notes
Use Greek yogurt instead of milk for added creaminess, or replace chicken with mushrooms for a vegetarian option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: chicken pot pie, comfort food, family recipe