Chicken Pot Pie
Chicken Pot Pie is a comforting dish featuring tender chicken, mixed vegetables, and a creamy sauce encased in a flaky, golden crust. It’s perfect for family dinners, meal prepping, or holiday leftovers. This recipe balances richness with nutrition, making it an ideal hearty meal for any occasion.
Ingredients
- 2 cup cooked chicken breast shredded
- 2 cup mixed vegetables peas, carrots, green beans
- 3 tbsp butter
- 3 tbsp flour
- 2 cup chicken broth
- ½ cup cream
- 2 pie crusts
- Salt and pepper to taste
- 1 egg beaten
Instructions
Preheat the Oven
- Preheat your oven to 375°F (190°C). This ensures even cooking once the pie is assembled.
Cook the Chicken
- If you’re starting with raw chicken, cook it by poaching or baking:
- Poaching: Place chicken breasts in a pot of simmering, salted water. Cook for 12-15 minutes or until the internal temperature reaches 165°F (74°C). Let cool and shred or cube.
- Baking: Season chicken breasts lightly with salt and pepper, bake at 375°F (190°C) for 25-30 minutes, and shred or cube.
- Alternatively, use pre-cooked chicken such as rotisserie chicken to save time.
Prepare the Vegetables
- If using fresh vegetables, chop them into small, uniform pieces.
- Sauté the vegetables in a large skillet over medium heat with 1 tablespoon of butter for about 5 minutes until slightly tender. If using frozen vegetables, thaw them first and skip the sautéing step.
Make the Creamy Sauce
- In a medium saucepan, melt 3 tablespoons of butter over medium heat.
- Add 3 tablespoons of flour and whisk continuously for 1-2 minutes to create a roux.
- Slowly pour in 2 cups of warm chicken broth while whisking to prevent lumps.
- Stir until the mixture thickens, about 3-5 minutes.
- Add ½ cup heavy cream, salt, pepper, and optional seasonings like garlic powder and thyme. Mix well and remove from heat.
Combine the Filling
- In a large bowl, combine the shredded chicken, cooked vegetables, and creamy sauce. Mix until all ingredients are evenly coated. Let the filling cool slightly before assembling the pie.
Prepare the Pie Dish
- Roll out one pie crust and gently fit it into a 9-inch pie dish, making sure it covers the bottom and sides without tearing. Trim any overhanging edges.
Assemble the Pie
- Spoon the filling into the prepared crust, spreading it evenly.
- Roll out the second pie crust and place it over the filling. Trim any excess and crimp the edges to seal.
- Use a knife to cut small slits in the top crust to allow steam to escape.
Brush the Crust
- Lightly brush the top crust with the beaten egg. This gives the pie a shiny, golden finish once baked.
Bake the Pie
- Place the pie on the center rack of your preheated oven. Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbling through the slits.
- If the edges of the crust brown too quickly, cover them with aluminum foil halfway through baking.
Cool and Serve
- Remove the pie from the oven and let it cool for 5-10 minutes. This allows the filling to set and makes it easier to slice.
- Serve warm, and enjoy your hearty, homemade Chicken Pot Pie!