Description
A classic American comfort food, Chicken Pot Pie features tender cooked chicken and mixed vegetables enveloped in a creamy, savory sauce, all baked beneath a flaky, golden pie crust. This hearty dish is perfect for a cozy dinner.
Ingredients
Filling
- 2 cups cooked chicken, diced
- 1 cup mixed vegetables (carrots, peas, and corn)
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken broth
- 1/2 cup milk
Crust
- 1 pie crust (store-bought or homemade, 9-inch)
Instructions
- Make the roux: In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 1-2 minutes until the mixture is bubbly and pale golden, creating a roux to thicken the sauce.
- Prepare the sauce: Gradually whisk in the chicken broth and milk, stirring constantly to avoid lumps. Continue to cook and whisk until the sauce thickens to a creamy consistency, about 4-5 minutes.
- Combine filling: Stir the cooked chicken and mixed vegetables into the thickened sauce, ensuring everything is well coated and evenly distributed.
- Assemble the pie: Pour the chicken and vegetable filling into a 9-inch pie dish. Cover the filling with the pie crust, pressing the edges to seal. Cut a few slits on top of the crust to allow steam to escape while baking.
- Bake: Place the pie in a preheated oven at 400°F (204°C) and bake for 30 minutes or until the crust is golden brown and the filling is bubbly.
- Rest: Remove the pie from the oven and let it rest for about 10 minutes before serving to allow the filling to set.
Notes
- Allow the pie to rest after baking to ensure the filling sets properly and does not spill when slicing.
- You can substitute mixed vegetables with your preference, such as green beans or potatoes.
- For a crispy crust, brush the top with an egg wash before baking.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best results.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
