Description
A comforting golden chicken pot pie filled with tender chicken, hearty vegetables, and a creamy savory sauce, all wrapped in a flaky buttery crust.
Ingredients
- 2 cups cooked chicken breast, diced
- 1 refrigerated or homemade pie crust (top and bottom)
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 1 cup peas
- 1/2 cup corn
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk or heavy cream
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- Salt and black pepper to taste
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven to 200°C (400°F).
- Heat butter and olive oil in a large skillet over medium heat.
- Sauté onion and garlic until softened and fragrant.
- Add carrots and cook for 3–4 minutes.
- Stir in flour and cook for 1 minute.
- Gradually whisk in chicken broth and milk, stirring until thickened.
- Add chicken, peas, corn, thyme, rosemary, salt, and pepper.
- Remove from heat and let the filling cool slightly.
- Place bottom pie crust into a pie dish and pour in the filling.
- Cover with top crust, seal edges, and cut small slits for steam.
- Brush crust with beaten egg.
- Bake for 35–40 minutes until crust is golden brown.
- Let rest for 10 minutes before serving.
Notes
- Let the filling cool slightly before assembling to avoid a soggy crust.
- You can substitute rotisserie chicken for convenience.
- Cover edges with foil if browning too quickly.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American