Recipe:
Ingredients:
For the Filling:
- 2 cups cooked chicken, shredded or diced
- 2 tablespoons butter
- 1/2 cup onion, finely chopped
- 1/2 cup celery, finely chopped
- 1/2 cup carrots, diced
- 1/2 cup peas (fresh or frozen)
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 1 3/4 cups chicken broth
- 2/3 cup milk
For the Crust:
- 1 package refrigerated pie crusts (or make your own if you prefer)
Instructions:
- Preheat the Oven: Preheat your oven to 425°F (220°C).
- Prepare the Pie Crust: If you’re using refrigerated pie crusts, follow the package instructions for bringing them to room temperature. Roll out one of the crusts and place it into a 9-inch pie dish.
- Make the Filling: a. In a large skillet, melt the butter over medium heat. b. Add the onions, celery, and carrots. Cook until the vegetables are tender, about 5 minutes. c. Stir in the flour, salt, pepper, thyme, and rosemary until well combined. d. Gradually add the chicken broth and milk, stirring constantly. Cook and stir until the mixture thickens and comes to a boil. e. Add the cooked chicken and peas. Stir to combine.
- Assemble the Pie: Pour the chicken mixture into the prepared pie crust.
- Top with the Second Crust: Roll out the second pie crust and place it over the filling. Trim any excess crust and press the edges of the top and bottom crusts together to seal. You can also crimp the edges with a fork.
- Cut Slits: Cut a few slits in the top crust to allow steam to escape during baking. You can also get creative and make a decorative pattern if you like.
- Bake: Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 30-35 minutes or until the crust is golden brown.
- Cool and Serve: Allow the chicken pot pie to cool for a few minutes before slicing and serving.
Enjoy your homemade chicken pot pie! Feel free to customize the recipe by adding your favorite herbs or vegetables.
