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Creamy Chicken Pot Pie

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A delightful combination of tender chicken, vibrant vegetables, and a rich, velvety sauce wrapped in a flaky, golden crust.

Ingredients

Scale
  • 1 lb chicken breast, cooked and shredded
  • 1 cup carrots, diced
  • 1 cup peas
  • 1 cup potatoes, diced
  • 1/2 cup onion, chopped
  • 1/2 cup celery, diced
  • 1/4 cup butter
  • 1/4 cup flour
  • 2 cups chicken broth
  • 1 cup milk
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp thyme
  • 2 pie crusts

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Melt the butter in a skillet over medium heat.
  3. Add the onions, carrots, celery, and diced potatoes. Cook until softened, about 5-7 minutes.
  4. Sprinkle flour over the vegetables and stir well. Gradually pour in the chicken broth and milk, stirring until thickened (about 3-4 minutes).
  5. Add salt, pepper, thyme, and the cooked chicken. Stir to combine.
  6. Pour the mixture into one pie crust.
  7. Top with the second pie crust, sealing the edges and cutting slits for ventilation.
  8. Bake for 30-35 minutes until golden brown.
  9. Allow to cool for 10 minutes before serving.

Notes

Serve with a side salad or steamed green beans. Can be stored in the fridge for 3 days or frozen before baking.

Nutrition

Find it online: https://pennykitchenz.com/creamy-chicken-pot-pie/

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