Chicken Pot Pie is a comforting classic that brings together a medley of tender chicken and vibrant vegetables in a rich, savory sauce, all encased in a flaky, golden crust. It's perfect for a cozy dinner when you want something hearty and satisfying. This recipe is simple yet delivers a depth of flavor that makes it a family favorite.
The star of the show is, of course, the chicken. Using cooked, diced chicken, you can easily transform leftovers into something spectacular. The carrots, peas, and celery add a lovely pop of color and sweetness, while the onions bring a subtle depth of flavor. Butter is essential for creating the base of the sauce, adding richness and helping to soften the vegetables. Flour thickens the sauce to just the right consistency. Seasoning with salt, pepper, and a hint of thyme elevates the flavor profile without overwhelming it. The chicken broth and milk combine to create a creamy, flavorful filling that ties everything together. Finally, the pie crusts provide that irresistible flaky, golden shell.
This Chicken Pot Pie is a meal on its own, but if you’re looking to round it out, consider serving it with a simple green salad dressed with a light vinaigrette. The fresh, crisp greens complement the richness of the pie perfectly. For a heartier meal, a side of roasted potatoes or steamed green beans works wonders.
Start by preheating your oven to 425°F. This ensures that your pie will bake evenly and results in a perfectly browned crust. While the oven is warming up, grab a medium saucepan and melt the butter over medium heat. Add the onions, carrots, and celery to the pan. Cook them gently, stirring occasionally, until they're soft and fragrant—this should take about 5 minutes.
Once your vegetables are softened, sprinkle in the flour, salt, pepper, and thyme. Stir everything together and let it cook for about a minute. This step helps to cook out the raw flour taste and allows the flavors to meld.
Gradually pour in the chicken broth and milk, stirring constantly. Continue to cook the mixture over medium heat until it thickens up nicely—think a creamy soup consistency. Once thickened, add in your diced chicken and frozen peas. Stir everything together so it's evenly mixed.
Next, take your pie pan and lay one of the unbaked pie crusts into it, pressing gently to fit. Pour the filling over this crust, spreading it out evenly. Cover the top with the second pie crust, pinching the edges to seal. Use a sharp knife to cut a few slits in the top crust; this allows steam to escape during baking.
Transfer your pie to the preheated oven and bake for 30–35 minutes. You'll know it's done when the crust is a beautiful golden brown. Take the pie out of the oven and let it cool for about 10 minutes before slicing and serving. This resting time helps the filling to set slightly, making it easier to serve.
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