Chicken Pot Pie Recipe
A hearty dish filled with chicken and vegetables in a creamy sauce, topped with a flaky crust.
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Ingredients
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Filling
Method
Preparation
- 1
Cook the Chicken
In a large skillet, cook the diced chicken over medium heat until no longer pink. Remove from skillet and set aside.
- 2
- 3
Make the Sauce
Sprinkle the flour over the vegetables and stir for 1 minute. Gradually whisk in the chicken broth and milk until smooth. Cook until thickened, about 5 minutes.
- 4
Combine Filling
Add the cooked chicken, peas, salt, pepper, thyme, and parsley to the sauce. Stir until well combined and heated through.
- 5
Prepare the Crust
Preheat your oven to 425°F (220°C). Roll out the pie crust and place it into a pie dish.
- 6
Assemble the Pie
Pour the chicken and vegetable filling into the prepared pie crust. Cover with a second pie crust, seal the edges, and cut slits for steam to escape.
- 7
Bake
Bake in the preheated oven for 30-35 minutes or until the crust is golden brown. Let cool for 10 minutes before serving.
