Description
A heartfelt dish featuring tender chicken, earthy vegetables, and creamy sauce wrapped in a flaky crust, making it the ultimate comfort food.
Ingredients
Scale
- 2 cups cooked and shredded chicken
- 1 cup carrots, diced
- 1 cup peas
- 1 cup diced potatoes
- 1 onion, minced
- 2 cloves garlic, minced
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 pie crust (store-bought or homemade)
- Fresh thyme and rosemary
- Salt and pepper to taste
Instructions
- Melt butter in a large skillet over medium heat.
- Add onions and garlic; sauté until translucent.
- Stir in carrots and potatoes, cooking until slightly tender.
- Sprinkle in flour to create a roux, stirring for about 1 minute.
- Gradually whisk in chicken broth and bring to a simmer.
- Add cream, chicken, peas, thyme, and rosemary; season with salt and pepper.
- Allow filling to thicken for about 5-7 minutes, stirring occasionally.
- Preheat oven to 400°F (200°C).
- Roll out pie crust and fit it into a pie dish.
- Pour filling into the crust.
- Cover with a second pie crust, sealing the edges and making slits for steam.
- Brush with egg wash and bake for 30-35 minutes until golden brown.
- Cool for at least 10 minutes before slicing.
Notes
You can substitute chicken with turkey or vegetables and adjust herbs as desired. Serve with a side salad or crusty bread.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: chicken pot pie, comfort food, family recipe, easy dinner, hearty meal