Classic Chicken Pot Pie -

Classic Chicken Pot Pie

Experience the warmth of tradition with this Hearty Homestyle Chicken Pot Pie recipe, a timeless classic that brings comfort to your dinner table. With tender chicken, a medley of vegetables, and a creamy sauce nestled in a flaky crust, this dish is perfect for cozy evenings or gathering with loved ones. Discover easy preparation steps and explore variations to make it your own. Enjoy not just a meal, but a cherished family tradition filled with memories and love.

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Ingredients

2 cups cooked chicken, chopped

1 cup frozen peas and carrots mix

1 cup potatoes, diced

1/2 cup celery, diced

1/2 cup onion, diced

1/3 cup unsalted butter

1/3 cup all-purpose flour

1 3/4 cups chicken broth

2/3 cup whole milk

1 teaspoon dried thyme

1 teaspoon garlic powder

Salt and black pepper to taste

1 package refrigerated pie crusts (contains 2 crusts)

1 egg, beaten (for egg wash)

Instructions

Preheat the Oven: Begin by setting your oven temperature to 425°F (220°C) to ensure it’s hot and ready for baking.

Prepare the Vegetables: In a medium saucepan, bring water to a boil and add the diced potatoes. Boil for about 10 minutes or until tender. Once cooked, drain the potatoes and set them aside.

Make the Sauce: In a large skillet, melt the unsalted butter over medium heat. Add the diced onion and celery, cooking until they become soft and translucent, which should take about 5 minutes. Gradually add the flour to the mixture, stirring continuously for about 1 minute to create a roux.

Add Broth and Milk: Slowly whisk in the chicken broth and whole milk to the skillet. Keep stirring frequently until the mixture thickens, approximately 5-7 minutes. Add the dried thyme, garlic powder, salt, and black pepper, adjusting to taste.

Combine Ingredients: Gently fold in the chopped chicken, frozen peas and carrots, and the cooked potatoes into the sauce. Mix everything well, then remove the skillet from heat.

Prepare the Pie Crust: Roll out one of the pie crusts into a 9-inch pie dish and evenly pour the chicken filling into the bottom crust. Place the second pie crust on top, crimping the edges to seal the pie tightly. Be sure to cut several slits in the top crust to allow steam to escape while baking.

Brush the Crust: Use a pastry brush to evenly coat the top crust with the beaten egg for a beautiful golden finish.

Bake: Place the pie in the preheated oven and bake for 30-35 minutes, or until the crust is golden brown and flaky.

Cool and Serve: After baking, let the pot pie cool for about 10 minutes before slicing. Serve hot, and savor the comforting flavors of your homemade chicken pot pie!

Prep Time: 25 minutes | Total Time: 1 hour | Servings: 6

- Presentation Tips: For an appealing presentation, serve slices of the chicken pot pie on individual plates garnished with fresh herbs such as parsley or thyme, or alongside a simple green salad. Enjoy!