Classic Chicken Pot Pie

This traditional Chicken Pot Pie features a creamy and savory filling of tender chicken, vegetables, and herbs encased in a flaky, buttery crust. Perfect for a comforting family dinner.

Prep time: 15 minutes
Cook time: 35 minutes
Serves: 6

Ingredients

1 lb cooked chicken breast, diced

2 cups chicken broth

2 cups mixed vegetables (peas, carrots, corn)

1/3 cup unsalted butter

1/3 cup all-purpose flour

1/2 cup milk

1 medium onion, chopped

1 tsp salt

1/2 tsp black pepper

1/2 tsp dried thyme

2 unbaked pie crusts (9 inch)

Instructions

1. Preheat the oven to 425°F (220°C).

2. In a saucepan over medium heat, melt butter and sauté onions until tender.

3. Stir in flour, salt, pepper, and thyme until well blended.

4. Gradually stir in chicken broth and milk, cooking and stirring until thickened and smooth.

5. Add mixed vegetables and chicken; remove from heat.

6. Place one pie crust in a 9-inch pie plate; fill with chicken mixture.

7. Cover with the second pie crust, seal edges, and cut slits to allow steam to escape.

8. Bake in preheated oven for 30-35 minutes, or until the crust is golden brown.

9. Let cool for 10 minutes before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in a preheated oven at 350°F (175°C) for 15-20 minutes or until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.