Here’s a classic Pot Pie recipe 🥧🍗—a comforting, hearty meal with a flaky crust and savory filling.
Ingredients (Serves 4–6)
Filling
- 2 cups Cooked Chicken or turkey, diced
- 1 cup Carrots, diced
- 1 cup Frozen Peas
- 1 cup Potatoes, diced (optional)
- ½ cup Onion, chopped
- 4 tbsp Butter
- ¼ cup All-Purpose Flour
- 2 cups Chicken Broth
- ½ cup Milk
- Salt and pepper to taste
- 1 tsp Thyme (optional)
Crust
- 1 sheet Pie Crust (store-bought or homemade)
Instructions
1. Preheat Oven
- Preheat to 400°F (200°C).
2. Make the Filling
- In a skillet, melt butter over medium heat.
- Sauté onions, carrots, and potatoes for 5–7 minutes until slightly tender.
- Stir in flour and cook 1–2 minutes to form a roux.
- Gradually add chicken broth and milk, stirring constantly until thickened.
- Add cooked chicken, peas, thyme, salt, and pepper. Remove from heat.
3. Assemble the Pot Pie
- Pour filling into a pie dish.
- Cover with pie crust, trimming and crimping edges.
- Cut slits in the top for steam to escape.
4. Bake
- Bake 25–30 minutes until crust is golden brown and filling is bubbly.
5. Serve
- Let cool 5–10 minutes before serving.
✅ Tips
- Use leftover roasted chicken for a quicker version.
- Add corn, mushrooms, or green beans for extra veggies.
- For a lighter version, use milk instead of cream in the filling.
If you want, I can also make a one-pot chicken pot pie soup version that’s quicker, uses no pie crust, but has all the same flavors.
Do you want me to make that version?
