Description
A comforting and creamy chicken pot pie recipe that is perfect for a hearty family meal. This classic dish features a savory chicken and vegetable filling topped with a golden pastry crust.
Ingredients
Scale
Filling:
- 2 tablespoons butter
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1/4 cup all-purpose flour
- 2 cups cooked chicken, shredded or diced
- 1 cup frozen peas
- 1 cup frozen corn
- 2 1/2 cups chicken broth
- 1/2 cup heavy cream
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Crust:
- 1 sheet puff pastry or 1 prepared pie crust
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Cook the vegetables: In a large skillet, melt the butter over medium heat. Add the onion, garlic, carrots, and celery. Cook until softened, about 5–6 minutes.
- Make the roux: Sprinkle in the flour and stir for 1–2 minutes to create a roux.
- Thicken the filling: Slowly pour in the chicken broth, stirring constantly until smooth and thickened, about 3–4 minutes.
- Add remaining ingredients: Stir in the cream, thyme, salt, and pepper. Add the chicken, peas, and corn, and simmer for 2–3 minutes.
- Assemble and bake: Transfer the filling into a pie dish. Top with the pastry crust, brush with egg wash, and bake for 25–30 minutes until golden brown.
- Serve: Let cool for 10 minutes before serving.
Notes
- You can use rotisserie chicken for convenience.
- Swap out vegetables based on preference or seasonal availability.
- For a richer flavor, add a splash of white wine while cooking the vegetables.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 5g
- Sodium: 580mg
- Fat: 25g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 85mg
