Dishbook

Chicken Pot Pie

Chicken Pot Pie is a rustic comfort dish featuring tender chicken and mixed vegetables in a creamy sauce, all encased in a flaky, golden pie crust. Baked until bubbling and crisp, it delivers homey flavors in every slice. Perfect for weeknight dinners or potlucks, it reheats beautifully for leftovers.

Ingredients

2 tablespoons butter
1 cup onion, diced
0.50 cups carrot, diced
0.50 cups celery, diced
0.50 cups all-purpose flour
2.50 cups chicken broth
1 cup milk
2 cups cooked chicken, shredded
1 cup peas
1 teaspoon dried thyme
1 teaspoon salt
0.50 teaspoons black pepper
1 sheet pie crust

Steps

  1. Preheat oven to 400 F.

  2. Melt butter in a skillet; sauté onion, carrot, and celery until softened.

  3. Stir in flour and cook 1 minute to form a roux.

  4. Gradually whisk in chicken broth and milk; bring to a simmer until thickened.

  5. Fold in chicken, peas, thyme, salt, and pepper.

  6. Pour filling into a greased 9-inch pie dish and top with pie crust sheet; cut vents in top.

  7. Bake for 45 minutes until crust is golden and filling bubbles; let rest 10 minutes before serving.