Chicken Pot Pie Recipe

Preparation

1. 1

   Roast the Chicken

   Preheat the oven to 375°F (190°C). Season the whole chicken with salt and pepper. Place it in a roasting pan and roast for about 1.5 hours or until the internal temperature reaches 165°F (74°C). Allow it to rest before shredding the meat.

2. 2

   Prepare Vegetables

   While the chicken is roasting, peel and chop the carrots and potatoes. In a pot, add the chopped carrots and potatoes with enough water to cover. Boil until tender, about 15 minutes. Drain and set aside.

3. 3

   Make the Sauce

   In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for a couple of minutes. Gradually whisk in the chicken broth and milk until smooth. Add salt, pepper, and thyme. Cook until thickened, about 5 minutes.

4. 4

   Combine Ingredients

   In a large mixing bowl, combine the shredded chicken, cooked peas, boiled carrots, potatoes, and the sauce. Mix well.

5. 5

   Assemble the Pie

   Roll out one pie crust and place it in a pie dish. Pour the chicken and vegetable mixture into the crust. Cover with the second pie crust, seal the edges, and cut slits in the top to allow steam to escape.

6. 6

   Bake the Pie

   Bake the pie in the preheated oven for 30-35 minutes or until the crust is golden brown. Let it cool for a few minutes before serving.