Chicken Pot Pie Recipe
Freshly baked with roasted chicken, peas, carrots, onions and potatoes folded into a creamy herb sauce. Topped with a flaky crust.
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Ingredients
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Filling
Method
Preparation
- 1
Prepare the Filling
In a large skillet, melt butter over medium heat. Add the diced onions and cook until translucent, about 3-4 minutes. Stir in the diced carrots and potatoes, cooking until slightly tender, about 5 minutes.
- 2
Sprinkle flour over the vegetables and stir to coat. Gradually stir in the chicken broth and milk, bringing the mixture to a simmer. Cook until thickened, about 5-7 minutes.
- 3
Add in the shredded chicken, peas, thyme, rosemary, salt, and pepper. Mix well and remove from heat.
- 4
Assemble the Pot Pie
Preheat your oven to 425°F (220°C). Roll out the pie crust and fit into a pie dish. Pour the chicken filling into the crust.
- 5
- 6
Bake
Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown. Let cool for a few minutes before serving.
