Chicken Pot Pie

Chicken Pot Pie

from wasiancookery.com

<em>Chicken Pot Pie is my go-to comfort food, combining tender chicken and vegetables in a creamy sauce, all wrapped in a flaky, golden crust. It’s easy to make and always a crowd-pleaser.</em>

Ingredients

  • 2 cups cooked chicken, shredded or cubed
  • 1 cup frozen peas and carrots
  • 1 cup diced potatoes (or use frozen hash browns)
  • 1/2 cup diced onion
  • 1/4 cup diced celery
  • 1/4 cup all-purpose flour
  • 1 cup chicken broth
  • 1 cup milk
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried parsley
  • Salt and pepper to taste
  • 2 tablespoons butter
  • 1 package refrigerated pie crusts (usually comes with 2 crusts)
  • 1 egg, beaten (for egg wash, optional)

Directions

  1. 1

    Preheat your oven to 425°F (220°C).

  2. 2

    In a large skillet, melt the butter over medium heat. Add the diced onion and celery, and cook until softened about 3-4 minutes.

  3. 3

    Stir in the flour and cook for another minute. Gradually whisk in the chicken broth and milk, stirring constantly until the mixture thickens.

  4. 4

    Add the cooked chicken, frozen peas and carrots, diced potatoes, dried thyme, dried parsley, salt, and pepper. Mix well and cook for another 5 minutes. Remove from heat.

  5. 5

    Roll out one pie crust and fit it into a 9-inch pie dish.

  6. 6

    Pour the chicken filling into the prepared pie crust.

  7. 7

    Roll out the second pie crust and place it over the filling. Trim and seal the edges, then cut a few small slits in the top crust to allow steam to escape. Brush with beaten egg if desired.

  8. 8

    Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling. Let the pot pie cool for a few minutes before slicing and serving.