Classic Chicken Pot Pie
A comforting medley of tender chicken, vibrant vegetables, and a creamy sauce, all enveloped in a flaky pie crust.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: None
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup frozen peas
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 1 package refrigerated pie crusts (2 crusts)
Instructions
- Preheat the oven to 425°F (220°C).
- Sauté the vegetables by melting butter in a saucepan and cooking diced carrots and celery until tender, about 5-7 minutes.
- Prepare the sauce by stirring in flour, salt, and black pepper, cooking for 1 minute.
- Add liquids by gradually stirring in chicken broth and milk, cooking until thickened, about 3-5 minutes.
- Combine ingredients by adding shredded chicken and frozen peas and mixing well.
- Assemble the pie by placing one pie crust in a 9-inch pie dish and filling with the mixture, then covering with the second crust.
- Vent and bake by cutting slits in the top crust for steam escape.
- Bake for 30-35 minutes until the crust is golden brown.
- Cooldown for a few minutes before serving.
Notes
Watch the vegetables to ensure they are tender but not mushy. Use a fork to crimp the edges of the pie crust for appearance.