Homestyle Chicken Pot Pie: A Cozy Culinary Classic
Nothing warms the soul quite like a classic Chicken Pot Pie. This hearty dish combines tender chicken, colorful vegetables, and a creamy sauce, all enveloped in a flaky, golden crust. Perfect for chilly evenings or family gatherings, this recipe brings together comforting flavors and delightful textures in every bite. Whether you’re using leftover chicken or starting from scratch, this Chicken Pot Pie is sure to become a beloved staple in your home. Get ready to serve up a slice of nostalgia that will leave everyone asking for seconds!
Hearty Chicken Pot Pie
Ingredients:
- For the filling:
- 2 cups cooked chicken, shredded or diced
- 1 cup carrots, diced
- 1 cup peas (fresh or frozen)
- 1 cup potatoes, diced
- 1/2 cup celery, chopped
- 1/2 cup onion, diced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 cup chicken broth
- 1/2 cup milk
- 1 teaspoon dried thyme
- Salt and pepper to taste
- For the crust:
- 1 package (2 crusts) refrigerated pie crusts or homemade crust
- 1 egg, beaten (for egg wash)
Instructions:
- Prepare the filling:
- In a large skillet, melt the butter over medium heat. Add the onion and celery, sautéing until soft and translucent, about 5 minutes.
- Stir in the carrots, potatoes, and thyme, cooking for another 5 minutes until the vegetables begin to soften.
- Sprinkle the flour over the vegetable mixture, stirring to combine. Cook for an additional 2 minutes.
- Gradually pour in the chicken broth and milk, stirring constantly until the mixture thickens, about 5 minutes.
- Fold in the shredded chicken and peas. Season with salt and pepper to taste. Remove from heat and let it cool slightly.
- Assemble the pot pie:
- Preheat your oven to 425°F (220°C).
- Roll out one pie crust and place it in a 9-inch pie dish. Pour the chicken filling into the crust, spreading it evenly.
- Roll out the second pie crust and place it on top of the filling. Pinch the edges together to seal, and cut a few slits in the top to allow steam to escape.
- Brush the top crust with the beaten egg for a golden finish.
- Bake:
- Place the pot pie on a baking sheet to catch any drips. Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
- Allow the pot pie to cool for about 10 minutes before slicing. Serve warm and enjoy!
