Description
Indulge in the ultimate comfort food with this homemade Chicken Pot Pie, featuring a flaky crust enveloping a creamy filling of tender chicken and vibrant vegetables. This dish combines savory flavors and heartwarming aromas that evoke nostalgia, making it perfect for family dinners or cozy nights at home. With its easy-to-follow recipe and customizable ingredients, you can create a delightful meal that caters to your taste preferences. Whether you’re using leftover chicken or fresh veggies, this Chicken Pot Pie is sure to bring warmth and satisfaction to your table.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts, cooked and diced
- 2 cups fresh carrots, chopped
- 1 cup frozen peas
- 1 medium onion, diced
- 2 stalks celery, finely chopped
- 4 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
- 1 pie crust (store-bought or homemade)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large skillet over medium heat, melt butter and add diced chicken. Season with salt and pepper; cook until golden brown.
- Sauté onions, carrots, celery, and garlic in the skillet until softened (about five minutes). Stir in frozen peas.
- Sprinkle flour over the mixture; stir well. Gradually whisk in chicken broth until smooth. Add heavy cream and simmer until thickened.
- Pour the filling into a pie crust in a baking dish. Cover with another layer of pastry crust; cut slits on top for steam release.
- Bake for 30-35 minutes or until golden brown on top.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 420
- Sugar: 3g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 80mg