Comfort food at its finest, easy Chicken Pot Pie is a dish that evokes warmth and nostalgia. Whether it’s a chilly evening or you’re simply looking for a satisfying meal, this classic recipe delivers just that. The flaky pie crust envelops a savory filling of tender chicken and vibrant vegetables, all bathed in a creamy sauce that is downright irresistible. The harmony of textures and flavors makes every bite a delight, enveloped in a buttery crust that adds a satisfying crunch.
Ingredients
Scale:
2 cups all-purpose flour
1 teaspoon salt
1/2 cup unsalted butter, chilled and cubed
6 to 8 tablespoons ice water
2 cups cooked chicken, shredded or diced
1 cup frozen mixed vegetables (carrots, peas, corn, green beans)
1/2 cup celery, diced
1/2 cup onion, diced
1/3 cup all-purpose flour
1 3/4 cups chicken broth, low sodium
1 cup milk
1 teaspoon dried thyme
1/2 teaspoon garlic powder
Salt and pepper to taste
Instructions
In a large mixing bowl, combine the flour and salt. Add the chilled, cubed butter, and mix until the mixture resembles coarse crumbs, about 5 minutes. Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Divide the dough in half, shape each half into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
In a large skillet over medium heat, add a small amount of oil. Sauté the diced onion and celery until they are soft and translucent, about 5 minutes.
Sprinkle the flour over the vegetables in the skillet. Stir constantly for 1-2 minutes to cook the flour. Gradually whisk in the chicken broth and then the milk, ensuring there are no lumps. Continue stirring until the mixture thickens, about 3-5 minutes.
Stir in the cooked chicken, frozen mixed vegetables, thyme, garlic powder, salt, and pepper. Cook for an additional 2-3 minutes until heated through.
Preheat your oven to 425°F (220°C).
On a floured surface, roll out one disc of dough to fit your pie dish. Place the rolled crust into the dish and trim any excess overhang.
Pour the chicken pot pie filling into the prepared crust, spreading it evenly.
Roll out the second disc of dough and place it over the filling. Seal and crimp the edges to prevent leakage. Cut slits in the top crust to allow steam to escape.
Place the pie in the preheated oven and bake for 30-35 minutes, or until the crust is golden brown.
Allow the pie to cool for about 10 minutes before slicing and serving.
