Chicken Pot Pie Recipe
A comforting classic, our Chicken Pot Pie features tender chicken and a medley of vegetables in a creamy sauce, all encased in a flaky, golden crust.
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Ingredients
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Filling
Method
Preparation
- 1
Make the Filling
In a large skillet, melt the butter over medium heat. Add the onions and cook until translucent. Stir in the diced carrots and potatoes, cooking until they are just tender.
- 2
Sprinkle the flour over the vegetables and stir for about 1 minute to cook the flour. Gradually whisk in the chicken broth and milk, stirring constantly until the mixture thickens.
- 3
Add the shredded chicken, peas, salt, pepper, thyme, and parsley. Stir to combine and remove from heat.
- 4
Assemble the Pie
Preheat the oven to 425°F (220°C). Pour the filling into a pie crust in a pie dish.
- 5
Cover with another pie crust, seal the edges, and cut a few slits on top to allow steam to escape.
- 6
Bake in the preheated oven for 30-35 minutes until the crust is golden brown. Let cool for a few minutes before serving.
