A cozy and delicious Savory Chicken Pot Pie recipe that is perfect for a comforting meal.
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:35 minutes
Total Time:55 minutes
Yield:6 servings 1x
Category:Main Course
Method:Baking
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
3 cups cooked chicken, shredded or diced
1 cup frozen mixed vegetables (peas, carrots, corn)
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrots
1/3 cup unsalted butter
1/3 cup all-purpose flour
2 cups chicken broth
1 cup milk
1 teaspoon garlic powder
1 teaspoon dried thyme
Salt and pepper to taste
2 refrigerated pie crusts (one for the bottom, one for the top)
1 egg, beaten (for egg wash)
Instructions
Preheat your oven to 425°F (220°C).
In a large skillet, melt the butter over medium heat. Add the onion, celery, and carrots. Sauté for about 5 minutes, or until the vegetables are tender.
Stir in the flour and cook for 1-2 minutes, stirring constantly.
Gradually whisk in the chicken broth and milk, continuing to stir until the mixture thickens and bubbles.
Add the shredded chicken, frozen mixed vegetables, garlic powder, thyme, salt, and pepper. Mix well and remove from heat.
Roll out one pie crust and place it in a 9-inch pie dish. Pour the chicken mixture into the crust.
Cover with the second pie crust, sealing the edges. Cut slits in the top crust to allow steam to escape.
Brush the top crust with the beaten egg for a golden finish.
Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown. Let it cool for 10 minutes before serving.
Notes
For a healthier version, substitute half of the butter with olive oil and use whole wheat pie crusts.
Experiment with different vegetables like mushrooms or green beans, or add herbs like rosemary for extra flavor.