Homemade Chicken Pot Pie

 

 

Homemade Chicken Pot Pie

Ingredients:

For the Filling:

1 lb cooked chicken, shredded or diced (rotisserie chicken works great)

1 cup carrots, diced

1 cup celery, diced

1 cup frozen peas

1/2 cup onion, diced

1/3 cup butter

1/3 cup all-purpose flour

1 3/4 cups chicken broth

2/3 cup milk

1 teaspoon dried thyme

Salt and pepper to taste

For the Pie Crust:

1 package refrigerated pie crusts (or homemade if you prefer)

1 egg (for egg wash, optional)

Instructions:

Preheat the Oven:

Preheat your oven to 425°F (220°C).

Prepare the Filling:

In a large skillet, melt the butter over medium heat. Add the diced onion, carrots, and celery. Sauté until the vegetables are tender, about 5-7 minutes.

Stir in the flour and cook for 1-2 minutes, stirring constantly.

Gradually whisk in the chicken broth and milk. Cook until the mixture thickens, about 3-5 minutes.

Add the shredded chicken, frozen peas, thyme, salt, and pepper. Stir to combine and remove from heat.

Assemble the Pie:

Roll out one pie crust and place it in a 9-inch pie dish. Pour the chicken filling into the crust.

Roll out the second pie crust and place it over the filling. Seal the edges by crimping with a fork or your fingers. Cut a few slits in the top crust to allow steam to escape.

Optional Egg Wash:

If desired, beat the egg and brush it over the top crust for a golden finish.

Bake:

Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly. If the edges brown too quickly, cover them with foil.

Cool and Serve:

Allow the pot pie to cool for about 10 minutes before slicing. Serve warm and enjoy!