Comforting Chicken Pot Pie
This delightful dish combines tender chicken, vibrant vegetables, and a creamy filling, all tucked beneath a flaky golden crust, making it the ultimate comfort food.
Ingredients
Main Ingredients
- 3-4 pieces boneless, skinless chicken breasts (about 1 pound) Cooked and diced
- 2 medium carrots, diced
- 1 cup frozen peas
- 2 stalks celery, chopped
- 1 medium onion, diced
Sauce Base
- 3 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup milk or cream Choose according to preference
Crust
- 2 pieces pie crusts (store-bought or homemade)
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Melt the butter in a large skillet over medium heat.
- Add the onions, celery, and carrots. Sauté until the onions become translucent.
- Sprinkle flour over the sautéed veggies and cook for about two minutes, stirring constantly.
- Gradually whisk in the chicken broth and milk or cream, letting the mixture bubble and thicken for about five minutes.
- Fold in the diced cooked chicken and frozen peas; allow it to simmer for one minute.
- Pour the filling into a baking dish, then lay the pie crust on top. Seal the edges and cut slits for steam to escape.
Baking
- Bake for 30-35 minutes or until the crust is golden brown.
Notes
For healthier alternatives, use reduced-sugar crust, dairy-free milk, or try different vegetables like spinach or broccoli. Serve with a green salad for a well-rounded meal.