Chicken Pot Pie Recipe

Preparation and Cooking

1. 1

   Cook the Chicken

   In a large pot, combine the chicken breasts and chicken broth. Bring to a boil over medium heat. Once boiling, cover and reduce heat to low. Simmer for 20 minutes or until the chicken is fully cooked. Remove the chicken and shred it into bite-sized pieces. Set aside.

2. 2

   Sauté the Vegetables

   In the same pot, melt the butter over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent (about 5 minutes). Then, add the diced carrots, potatoes, and thyme. Cook for another 5 minutes until the vegetables start to soften.

3. 3

   Make the Sauce

   Sprinkle the flour over the sautéed vegetables and stir to combine. Gradually add the milk while stirring continuously. Pour in the chicken broth (used to cook the chicken) and bring the mixture to a simmer. Cook until the sauce thickens, about 3-5 minutes. Season with salt and pepper to taste.

4. 4

   Combine the Filling

   Add the shredded chicken and frozen peas to the sauce mixture. Stir until well combined and remove from heat.

5. 5

   Assemble the Pie

   Preheat your oven to 425°F (220°C). Place one frozen pie crust in a pie dish. Pour the chicken and vegetable filling into the crust. Cover with the second pie crust, sealing the edges by crimping them together. Cut a few slits in the top crust to allow steam to escape.

6. 6

   Bake the Pie

   Place the assembled chicken pot pie in the preheated oven and bake for 30-35 minutes or until the crust is golden brown. Check occasionally to ensure it doesn't over-brown. If necessary, cover the edges with foil.

7. 7

   Cool and Serve

   Once baked, remove the pot pie from the oven and let it cool for 10 minutes before slicing. Serve warm and enjoy!