Description

Savor the comforting flavors of Chicken Pot Pie, filled with tender chicken, fresh vegetables, and a flaky crust. This easy homemade dish makes a perfect dinner solution for families looking for a hearty and satisfying meal.

Ingredients

Scale

1 cup peeled potatoes, cut in bite-size chunks
3/4 cup carrots, peeled and sliced
1/2 cup butter (1 stick)
1/3 cup diced onion
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoons pepper
1 1/2 cups chicken broth or stock
3/4 cup milk
2 cups cubed cooked chicken
3/4 cup frozen peas
1/4 cup frozen corn
1 package refrigerated double pie crust (or your favorite homemade recipe)
1 egg, for an egg wash over the crust

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Instructions

Place the peeled potatoes and sliced carrots in a large pot, cover with water, and bring to a boil. Cook until tender, then drain and set aside.
In a separate large pot or skillet, melt the butter and sauté the diced onion until soft. Stir in the flour, salt, thyme, and pepper, mixing well.
Gradually whisk in the chicken broth and milk, stirring until the gravy thickens.
Stir in the cooked chicken, peas, corn, and the boiled potatoes and carrots, combining thoroughly.
Line a pie dish with a crust, then pour the chicken mixture inside. Cover with the top crust, sealing the edges firmly.
Beat the egg and brush it over the crust. Cut slits in the top to allow steam to escape. Bake at 425ºF for 35-40 minutes and let cool for 10 minutes before serving.

Notes

For an added flavor twist, consider adding herbs such as rosemary or sage to the chicken mixture.
Make sure to let the pie cool a bit before serving to help it set.
Feel free to customize the vegetable mix according to your preference.

Nutrition

Serving Size: 1 slice
Calories: 410
Sugar: 3g
Sodium: 620mg
Fat: 24g
Saturated Fat: 12g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 15g
Cholesterol: 75mg