This Chicken and Vegetable Pot Pie is a comforting, hearty dish perfect for cozy dinners. With a rich, creamy filling of tender chicken, fresh vegetables, and a savory herb-infused sauce, this pot pie is enveloped in a flaky, golden pastry crust. It’s a wonderful way to use up leftover chicken and vegetables, and it’s versatile enough to include your favorite seasonal ingredients. The result is a warm, satisfying meal that brings comfort with every bite.
Ingredients:
- 1 lb cooked chicken, shredded or cubed
- 2 tbsp butter
- 1 onion, diced
- 2 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup frozen peas
- 1 cup frozen corn
- 1/3 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup whole milk or cream
- 1 tsp dried thyme
- 1 tsp dried parsley
- Salt and pepper, to taste
- 1 refrigerated pie crust (or homemade)
- 1 egg, beaten (for egg wash)
Instructions:
- Preheat the oven to 400°F (200°C).
- In a large skillet, melt the butter over medium heat. Add the onion, garlic, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
- Stir in the flour, coating the vegetables. Cook for 1-2 minutes, stirring constantly, to eliminate the raw flour taste.
- Gradually add the chicken broth and milk, stirring until the sauce thickens. Simmer for a few minutes until it’s smooth and creamy.
- Add the shredded chicken, frozen peas, corn, thyme, parsley, salt, and pepper. Mix well and cook for 5 minutes, until heated through.
- Assemble the pie: Transfer the chicken and vegetable mixture into a pie dish. Roll out the pie crust and place it over the filling. Trim and crimp the edges as needed.
- Cut a few slits in the top to allow steam to escape. Brush the crust with the beaten egg for a golden finish.
- Bake for 25-30 minutes or until the crust is golden brown and the filling is bubbling.
- Let the pot pie cool for 10 minutes before serving. Enjoy!
This Chicken and Vegetable Pot Pie is best served warm and pairs beautifully with a simple green salad or roasted vegetables.
