Description
A warm and comforting chicken pot pie filled with tender chicken and colorful vegetables in a flaky crust.
Ingredients
Scale
- 2 tablespoons butter
- 1 onion, diced
- 2 cups boneless, skinless chicken, cubed
- 2 cups mixed vegetables (carrots, peas, corn)
- ¼ cup flour
- 2 cups chicken broth
- ¾ cup heavy cream
- Salt and pepper, to taste
- Fresh thyme, for seasoning
- Fresh parsley, for seasoning
- Pie crust (homemade or store-bought)
Instructions
- Heat butter in a Dutch oven over medium heat. Add the diced onion and cook until softened, about 5 minutes.
- Add cubed chicken and cook until no longer pink, about 7-10 minutes.
- Incorporate mixed vegetables and sauté for another 5 minutes.
- Sprinkle in flour to create roux and stir to coat.
- Gradually add chicken broth and cream, stirring until thickened.
- Add salt, pepper, and herbs to taste.
- Pour filling into a deep-dish pie plate.
- Roll out crust and cover filling, crimping edges to seal.
- Brush with egg wash and cut slits for steam. Bake at 425°F for 30-35 minutes until golden brown.
Notes
Make-ahead convenience: prepare the filling a day in advance. For variations, try different vegetables or infuse the filling with white wine.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg
Keywords: chicken pot pie, comfort food, baking, home cooking, family meal