Traditional Chicken Pot Pie

A hearty and savory chicken pot pie featuring tender chicken, fresh vegetables, and a rich creamy sauce encased in a flaky, buttery crust. Ideal for family dinners and comfort food lovers.

Prep time: 30 minutes
Cook time: 35 minutes
Serves: 6

Ingredients

1 lb boneless, skinless chicken breasts

2 cups chicken broth

1 cup carrots, diced

1 cup peas

1 cup potatoes, diced

1/2 cup celery, diced

1/3 cup butter

1/3 cup all-purpose flour

1/2 cup onions, chopped

1/2 cup milk

1 tsp salt

1/2 tsp black pepper

1/4 tsp thyme

1 double crust pie dough

1 egg, beaten for egg wash

Instructions

1. Preheat oven to 425°F (220°C).

2. In a pot, add chicken and broth. Cook over medium heat until the chicken is no longer pink. Remove chicken and dice.

3. In the same pot, add carrots, peas, potatoes, and celery. Simmer for 10 minutes. Drain and set aside.

4. In a saucepan, melt butter over medium heat. Stir in onions and cook until soft.

5. Add flour, salt, pepper, and thyme to the onions. Stir until blended.

6. Gradually whisk in milk and broth. Cook until thickened.

7. Stir in chicken and the cooked vegetables into the sauce.

8. Line a pie pan with one crust. Fill with the chicken mixture. Cover with the second crust. Seal and flute the edges.

9. Brush with beaten egg.

10. Bake for 30-35 minutes or until golden brown. Let it 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 350°F oven until warmed through, or microwave individual portions.

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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.