Classic Chicken Pot Pie is the ultimate comfort dish. It’s hearty, satisfying, and warms you from the inside out. With a flaky crust and flavorful filling, it’s a timeless favorite for good reason.
Chicken breast: Provides lean protein and is the star of the dish. Pre-cooked chicken makes the process faster and simpler.
Chicken broth: Deepens the flavor, creating a rich base for the filling.
Mixed vegetables: A colorful mix of peas, carrots, and corn adds texture and nutrients. Feel free to use fresh, frozen, or canned based on what you have.
Butter: Adds richness and is key for starting the roux, which thickens the filling.
All-purpose flour: Works with the butter to create the roux, giving the filling its creamy consistency.
Milk: Adds creaminess to the sauce, balancing out the savory notes.
Onion: Provides a subtle sweetness and depth to the overall flavor.
Salt, pepper, and thyme: Essential seasonings that enhance the taste of the filling, making it aromatic and flavorful.
Pie crusts: The flaky layers encase the filling perfectly. Ready-made crusts save time, but homemade is always an option if you prefer.
This pot pie pairs beautifully with a simple green salad or steamed green beans. A light vinaigrette or lemon dressing complements the rich flavors of the pie. For a heartier meal, serve with a side of mashed potatoes.
First things first, preheat your oven to 425°F (220°C). This ensures it's hot and ready when your pot pie is assembled.
In a medium saucepan over medium heat, melt the butter. Once it's melted, add the onion and sauté until it's tender and translucent. This usually takes about five minutes.
Next, stir in the flour, salt, pepper, and thyme until everything is well blended. This creates a seasoned base for your sauce.
Gradually pour in the chicken broth and milk, and keep stirring. Continue to cook this mixture until it thickens up and becomes smooth, which will take about two to three minutes.
Once your sauce is ready, add the mixed vegetables and chicken. Stir everything together, then remove the saucepan from the heat.
Take one of your pie crusts and place it in a 9-inch pie plate. Pour the chicken mixture into the crust, spreading it out evenly.
Cover the mixture with the second pie crust. Press the edges to seal, and cut a few slits in the top to let steam escape as it bakes.
Bake your pie in the preheated oven for 30 to 35 minutes, or until the crust is golden brown and delightful to the eyes. Once it's done, let it cool for about 10 minutes before serving. This helps the filling set a bit, so it's easier to slice and serve.
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