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Golden Chicken Pot Pie with Buttery Crust: A Comforting Classic

Golden Chicken Pot Pie with Buttery Crust
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A warm and comforting dish that combines savory chicken and vegetables in a creamy sauce, all encased in a flaky buttery crust.

Ingredients

Scale
  • 1 pound cooked chicken, diced
  • 1 cup carrots, diced
  • 1 cup peas
  • 3/4 cup celery, diced
  • 1/2 cup onion, chopped
  • 1/3 cup butter
  • 1/3 cup all-purpose flour
  • 1 3/4 cups chicken broth
  • 2/3 cup milk
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon thyme
  • 2 pie crusts

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. In a saucepan, melt butter over medium heat. Stir in onions, carrots, celery and cook until tender.
  3. Add flour and stir for a minute, then gradually add chicken broth and milk, stirring constantly until the mixture thickens.
  4. Add the cooked chicken, peas, salt, pepper, and thyme. Stir to combine.
  5. Fill a pie crust with the chicken mixture, cover with the second crust, and cut slits for steam to escape.
  6. Bake for 30-35 minutes or until the crust is golden brown.
  7. Let cool for a few minutes before serving.

Notes

  • For extra flavor, add garlic powder or other herbs to the filling.
  • Let leftovers cool completely before storing.

Nutrition

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