Description
Experience the warmth of a homemade chicken pot pie with a flaky crust and creamy filling that brings nostalgia to every bite.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 pound)
- 2 medium carrots, diced
- 1 cup frozen peas
- 2 celery stalks, chopped
- 1 medium onion, diced
- 3 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup milk or cream
- 2 pie crusts (store-bought or homemade)
Instructions
- 1. Preheat your oven to 425°F (220°C).
- 2. In a large skillet over medium heat, melt the butter. Add onions, celery, and carrots; sauté until onions are translucent.
- 3. Sprinkle flour over the veggies and cook for about two minutes, stirring constantly.
- 4. Gradually whisk in chicken broth and milk or cream. Stir until the mixture thickens (about five minutes).
- 5. Fold in diced cooked chicken and frozen peas; let simmer for one minute.
- 6. Pour the filling into a baking dish and cover with pie crust; seal edges and cut slits on top for steam escape.
- 7. Bake for 30-35 minutes or until golden brown.
Notes
- Feel free to substitute vegetables based on availability or preferences—try adding corn or green beans.
- For extra flavor, add herbs like thyme or rosemary.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 250g)
- Calories: 380
- Sugar: 4g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 75mg