Description

A classic chicken pot pie with a creamy, savory filling of tender chicken and vegetables, baked under a flaky golden crust for the ultimate comfort meal.

Ingredients

3 tablespoons butter

1 small onion, finely chopped

2 cloves garlic, minced

⅓ cup all-purpose flour

1¾ cups chicken broth

1 cup heavy cream

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon dried thyme

½ teaspoon dried parsley

2 cups cooked chicken, shredded or diced

1 (15-ounce) can peas, drained

1 (15-ounce) can carrots, drained

1 (15-ounce) can sweet corn, drained

1 large egg, beaten (for egg wash)

Pie crust for top and bottom

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Instructions

Preheat the oven to 400°F (200°C).
In a large skillet over medium heat, melt the butter and cook the chopped onion until soft and translucent.
Add the garlic and cook briefly until fragrant.
Sprinkle the flour over the mixture and stir constantly for 2 minutes to remove the raw flour taste.
Gradually whisk in the chicken broth, then the heavy cream, stirring until the sauce thickens and becomes smooth.
Season with salt, black pepper, dried thyme, and dried parsley.
Stir in the cooked chicken, peas, carrots, and corn until evenly combined.
Press one pie crust into the bottom of a 9-inch pie dish and pour in the filling.
Top with the second crust, crimp the edges, cut small slits for steam, and brush with beaten egg.
Bake for 35–40 minutes until the crust is golden brown and the filling is bubbling.
Let rest for 10 minutes before slicing and serving.

Notes

Leftover or rotisserie chicken works perfectly in this recipe.

Frozen vegetables can be used if thawed and drained well.

Cover crust edges with foil if they brown too quickly.

Letting the pie rest helps the filling set before slicing.

Nutrition

Serving Size: 1 slice
Calories: 460
Sugar: 6g
Sodium: 720mg
Fat: 28g
Saturated Fat: 14g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 4g
Protein: 22g
Cholesterol: 115mg