Description
A classic, creamy chicken pot pie featuring a flaky golden crust and a rich vegetable filling. This hearty meal is designed for maximum comfort and flavor.
Ingredients
Scale
- 2 cups cooked chicken, cubed
- 1/2 cup unsalted butter
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1 cup carrots, diced
- 1 cup frozen peas
- 1 small onion, diced
- 1 teaspoon thyme
- Salt and pepper to taste
- 1 refrigerated pie crust
Instructions
- Preheat oven to 400F (200C).
- Melt butter in a large skillet over medium heat.
- Add onions and carrots, sautéing until softened.
- Stir in flour and cook for 2 minutes to create a roux.
- Slowly whisk in chicken broth and heavy cream until thickened.
- Stir in cooked chicken, peas, and thyme.
- Pour the mixture into a 9-inch pie dish.
- Top with the pie crust and cut slits for steam release.
- Bake for 30-35 minutes until the crust is golden brown.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American