A comforting and hearty classic, this chicken pot pie features tender chicken and mixed vegetables in a creamy sauce, all baked under a golden, flaky crust. Perfect for a family dinner.
Savory Pies: Comfort in Every Slice
A comforting and hearty classic, this chicken pot pie features tender chicken and mixed vegetables in a creamy sauce, all baked under a golden, flaky crust. Perfect for a family dinner.
Ingredients
- 1 tbsp olive oil
- 1 cup chopped onion
- 1 cup chopped carrots
- 1 cup frozen peas
- 1 cup diced potatoes cooked and cooled
- 2 cups cooked chicken shredded or diced
- 0.5 cup chicken broth
- 0.5 cup milk
- 0.25 cup all-purpose flour
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 sheets puff pastry thawed (or 1 double pie crust)
- 1 egg for egg wash (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Heat olive oil in a large skillet over medium heat. Add onion and carrots; cook until softened, about 5-7 minutes.
- Stir in flour and cook for 1 minute. Gradually whisk in chicken broth and milk until the sauce thickens. Season with salt and pepper.
- Stir in shredded chicken, peas, and cooked diced potatoes. Remove from heat.
- Pour the chicken and vegetable mixture into a 9-inch pie dish.
- If using puff pastry, place one sheet over the filling, trimming excess. If using a double pie crust, place the bottom crust first, add filling, then top with the second crust. Crimp the edges to seal. Cut a few slits in the top for steam to escape.
- Optionally, brush the top crust with an egg wash for a golden finish.
- Bake for 30-40 minutes, or until the crust is golden brown and the filling is bubbling. Let stand for 10 minutes before serving.
Notes
For a richer flavor, use homemade chicken broth. You can substitute chicken with turkey, or add other vegetables like corn or mushrooms. Serve with a side salad for a complete meal.
