Description
Savor the comforting flavors of this Classic Chicken Pot Pie, featuring tender chicken and vegetables enveloped in a creamy sauce, all encased in a golden, flaky crust. It’s the perfect dish for a cozy dinner!
Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 cups frozen mixed vegetables (carrots, peas, corn)
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 1 cup milk
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper, to taste
- 1 pre-made pie crust (or 2 if using top and bottom crusts)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 425°F (220°C).
- In a large skillet, heat olive oil over medium heat. Add chicken and cook until no longer pink in the center. Remove from skillet and set aside.
- In the same skillet, add onion and garlic and cook until softened, about 3 minutes.
- Stir in flour and cook for 1 minute. Gradually whisk in chicken broth and milk, cooking until the sauce thickens.
- Add cooked chicken, frozen vegetables, thyme, rosemary, salt, and pepper. Stir to combine.
- Roll out the pie crusts on a lightly floured surface. Fit one crust into a 9-inch pie dish and fill with the chicken mixture.
- Place the second crust over the filling, trim, and crimp the edges to seal. Cut slits in the top crust to allow steam to escape.
- Brush the top with beaten egg.
- Bake for 30-35 minutes or until the crust is golden brown and the filling is bubbly.
- Let cool for 10 minutes before serving.
Notes
- For extra flavor, consider adding a splash of white wine when cooking the onions and garlic.
- Serve with a simple salad for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 35 minutes