Chicken Pot Pie is a comforting classic that brings together tender chicken, colorful vegetables, and a rich, creamy sauce encased in a flaky, golden crust. This dish is perfect for cozy family dinners or special occasions, offering a warm and satisfying meal that everyone will love. The combination of savory flavors and comforting textures makes it a favorite during colder months, but it’s equally delightful any time of the year. With its buttery pastry and hearty filling, Chicken Pot Pie is the epitome of comfort food, delivering a delicious homemade taste with every bite.
Ingredients
- 2 tablespoons butter
- 1 pound boneless, skinless chicken breasts, diced
- Salt and pepper, to taste
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 package (about 14 ounces) refrigerated pie crusts
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C).
- Cook the chicken: In a large skillet over medium heat, melt the butter. Add the diced chicken and season with salt and pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Sauté the vegetables: In the same skillet, add the chopped onion, garlic, carrots, and celery. Cook for 5-7 minutes, or until the vegetables are softened.
- Add the peas and corn: Stir in the frozen peas and corn, cooking for an additional 2 minutes.
- Make the sauce: Sprinkle the flour over the vegetables and stir to coat. Gradually add the chicken broth, stirring constantly until the mixture thickens. Stir in the heavy cream, thyme, and parsley. Return the cooked chicken to the skillet and mix well. Season with additional salt and pepper to taste. Remove from heat.
- Assemble the pie: Roll out one pie crust and fit it into the bottom of a 9-inch pie dish. Pour the chicken and vegetable mixture into the crust. Roll out the second pie crust and place it over the filling. Trim any excess crust and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape. Brush the crust with the beaten egg.
- Bake the pie: Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 25-30 minutes, or until the crust is golden brown.
- Cool and serve: Allow the pie to cool for at least 10 minutes before slicing and serving.
Enjoy your Chicken Pot Pie as a hearty and delicious meal that offers a comforting combination of flavors and textures, perfect for any occasion.
