Chicken Pot Pie
A comforting classic with tender poultry, swappable vegetables, and a creamy filling encased in a buttery crust. Customize with your choice of protein and seasonal produce for endless variations.
Ingredients
Method
Preheat oven to 375°F. If using store-bought pie crust, remove from refrigerator 10 minutes before use. Dice the onion, celery, and carrot. Cut potatoes into 1/2-inch cubes. Measure out peas.
Melt butter in a large saucepan over medium heat. Add diced onion, celery, and carrot; sauté until softened, about 5 minutes.
Sprinkle flour over the vegetables and stir constantly for 1 minute to create a roux. Gradually pour in chicken broth while stirring to avoid lumps.
Add potatoes, bay leaf, thyme, salt, and black pepper. Bring to a simmer and cook for 10 minutes until potatoes begin to soften.
Stir in cooked chicken, peas, and heavy cream. Simmer for 5 minutes. Remove bay leaf. Taste and adjust seasoning as needed. Let cool slightly.
Line a 9-inch pie dish with one piece of pie crust. Pour the filling into the crust. Top with the second crust. Trim excess dough and crimp edges with a fork. Cut 3–4 small slits in the top crust for steam to escape.
Bake at 375°F for 40–45 minutes until the crust is golden brown and the filling bubbles at the edges. Let rest 10 minutes before serving.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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