Delicious Chicken Pot Pie Recipe
Ingredients:
For the Filling:
2 tablespoons olive oil
1 lb chicken breast, diced
1 medium onion, diced
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 cup frozen peas
1 cup frozen corn
1/4 cup all-purpose flour
1 cup chicken broth
1 cup milk or heavy cream
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon paprika
Salt and pepper, to taste
For the Pie Crust:
1 package (14.1 oz) refrigerated pie crusts (or homemade pie crust)
1 egg, beaten (for egg wash)
1 tablespoon milk (for egg wash)
Directions:
Prepare the Filling:
Heat olive oil in a large skillet over medium heat. Add diced chicken and cook until no longer pink, about 5-7 minutes. Remove chicken from skillet and set aside.
In the same skillet, add onion, garlic, carrots, and celery. Cook until vegetables are tender, about 5 minutes.
Stir in the flour and cook for 1-2 minutes until the mixture is golden brown.
Gradually whisk in the chicken broth and milk or cream. Cook, stirring constantly, until the mixture starts to thicken, about 5 minutes.
Add the cooked chicken, frozen peas, frozen corn, thyme, rosemary, paprika, salt, and pepper. Stir to combine and cook for an additional 2-3 minutes until everything is heated through. Remove from heat.
Assemble the Pie:
Preheat your oven to 425°F (220°C).
Roll out one pie crust and fit it into a 9-inch pie dish. Trim any excess crust hanging over the edges.
Pour the chicken filling into the pie crust.
Roll out the second pie crust and place it over the filling. Trim and crimp the edges to seal. Cut a few small slits in the top crust to allow steam to escape.
Brush the top crust with a mixture of beaten egg and milk for a golden finish.
Bake:
Place the pie on a baking sheet to catch any drips.
Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
If the edges of the crust begin to brown too quickly, cover them with aluminum foil.
Cool and Serve:
Allow the pie to cool for 10 minutes before slicing. This helps the filling set and makes it easier to serve.
Prep Time: 20 minutes | Cook Time: 40 minutes | Total Time: 1 hour
Kcal: Approximately 450 kcal per serving (based on 6 servings) | Servings: 6