Description
A classic Chicken Pot Pie with tender chicken, vibrant vegetables, and a rich creamy sauce, nestled in a flaky crust, perfect for family gatherings.
Ingredients
Scale
- 2 cups boneless, skinless chicken breasts, cubed
- 1 medium onion, diced
- 2 carrots, diced
- 1 stalk celery, diced
- 1 cup frozen peas
- 1 cup cremini or button mushrooms, sliced
- 2 cups chicken broth
- 1 cup heavy cream
- 1/3 cup all-purpose flour
- 3 tablespoons unsalted butter
Instructions
- Cook your chicken until golden brown. For a shortcut, shred rotisserie chicken instead.
- In a large skillet, melt 3 tablespoons of butter over medium heat. Add diced onions, carrots, celery, and mushrooms. Sauté until tender, about 7-10 minutes.
- Sprinkle 1/3 cup of all-purpose flour over the sautéed mixture. Stir constantly for about 2 minutes. Gradually whisk in 2 cups of chicken broth and 1 cup of heavy cream. Stir until thickened, then add your cooked chicken, peas, and herbs.
- Preheat your oven to 425°F (220°C). Roll out your pie crust and fit it into a pie dish. Pour the creamy filling into the crust, then cover with a second crust. Crimp the edges and cut a few slits on top for steam to escape.
- Bake for 30-35 minutes or until golden brown and bubbly. Allow it to cool for a few minutes before serving.
Notes
Brush the top crust with an egg wash for a beautiful golden finish. Serve with a light side salad or steamed vegetables.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 50mg
Keywords: chicken pot pie, comfort food, family recipe, savory pie