Classic Chicken Pot Pie
A comforting and nostalgic chicken pot pie filled with savory chicken and tender vegetables, perfect for family dinners.
Ingredients
Vegetables
- 1 Onion, chopped
- 2 Carrots, sliced
- 2 stalks Celery, diced
- 2 Potatoes, diced
Main Ingredients
- 2 cups Rotisserie chicken, shredded
- 2 tablespoons Butter
- 1/3 cup All-purpose flour
- 2 cups Chicken broth
- 1 cup Milk
- 1 teaspoon Dried thyme
- 1 teaspoon Garlic powder
- Salt and pepper, to taste
For the Crust
- 1 Pie crust (store-bought or homemade)
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onion, sliced carrots, and diced celery. Sauté for about 5-7 minutes until they soften.
- Sprinkle in 1/3 cup of all-purpose flour and stir into the vegetables for about a minute.
- Gradually whisk in 2 cups of chicken broth and 1 cup of milk, stirring constantly until thickened.
- Add the diced potatoes and shredded rotisserie chicken. Season with salt, pepper, thyme, and garlic powder. Let simmer for 5 minutes.
Assembly and Baking
- Carefully pour the chicken and veggie mixture into a pie dish.
- Unroll the pie crust and place it over the filling, sealing the edges well, and cut slits in the top.
- Bake for about 30-35 minutes or until golden brown.
- Let cool for a few minutes before serving.
Notes
Use fresh herbs like rosemary for added flavor. Don’t rush the sautéing process for sweeter veggies. This dish is great for leftovers; store covered in the fridge for up to 3-4 days.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 7gSodium: 600mgFiber: 3gSugar: 2g
Tried this recipe?Let us know how it was!