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Classic Chicken Pot Pie


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  • Author: Lina Judi
  • Total Time: 55 minutes

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