Chicken Pot Pie
A delightful dish that warms the heart, featuring tender chicken and vegetables encased in a flaky, golden crust.
Ingredients
Main Ingredients
- 3-4 pieces boneless, skinless chicken breasts, cooked and diced Ensure they remain tender and flavorful.
- 2 medium carrots, diced Adds color and sweetness.
- 1 cup frozen peas Lends freshness.
- 2 stalks celery, chopped finely Contributes a delightful crunch.
- 1 medium onion, diced Provides aromatic qualities.
- 3 tablespoons unsalted butter Used for sautéing vegetables.
- 1/3 cup all-purpose flour To create a rich roux.
- 2 cups low-sodium chicken broth For a flavorful base.
- 1 cup milk or cream Provides creaminess.
- 2 pieces pie crusts Can be store-bought or homemade.
Instructions
Preparation
- Preheat oven to 425°F (220°C).
- In a large skillet over medium heat, melt unsalted butter until bubbly.
- Add diced onions, chopped celery, and diced carrots. Sauté for about five minutes until onions become translucent.
- Sprinkle flour over sautéed vegetables and cook for two minutes.
- Gradually whisk in chicken broth and milk or cream, stirring continuously until the mixture thickens, about five minutes.
- Fold in diced cooked chicken and frozen peas, allowing the mixture to simmer for one minute.
- Pour filling into a baking dish and cover with one pie crust. Seal edges and cut slits in the top crust.
- Bake for 30-35 minutes, until the crust is golden brown and filling is bubbling.
Notes
Serve with a crisp green salad or steamed vegetables. This dish is ideal for family gatherings, potlucks, or as a comforting dinner on a chilly evening.