Chicken Pot Pie
A comforting chicken pot pie combining tender chicken and vibrant vegetables enveloped in a flaky crust, perfect for any occasion.
Ingredients
For the Filling
- 3 cups cubed chicken breast Use fresh chicken for best results.
- 2 tablespoons olive oil For browning the chicken.
- 1 cup chicken broth Can use homemade or store-bought.
- 1 cup milk For creaminess.
- 2 tablespoons flour To thicken the filling.
- 1 teaspoon dried thyme Adds savory flavor.
- 2 slices carrots Sliced.
- 2 stalks celery Diced.
- 1 medium onion Chopped.
- salt to taste salt Season to preference.
- pepper to taste pepper Season to preference.
For the Crust
- 2 rounds pie dough Store-bought or homemade.
Instructions
Preparation
- Brown the chicken in a large pot with olive oil over medium heat until golden.
- Remove the chicken and sauté onion, carrots, and celery until tender.
- Return the chicken to the pot and stir in chicken broth, milk, and flour, mixing until thickened.
- Add thyme, salt, and pepper, and let the mixture simmer.
Assembly
- Roll out the pie dough and place one round in your pie dish.
- Spoon the filling into the crust, covering it evenly.
- Cover with the second round of dough, crimping edges to seal.
- Make slits in the top crust to allow steam to escape.
Baking
- Bake in a preheated oven at 400°F for about 30 minutes or until golden brown.
- Cool before slicing, then serve warm.
Notes
For variations, consider using vegetables like corn or green beans, or opt for a homemade biscuit topping instead of pie crust. Freezing individual portions for later is also a great option.