Chicken Pot Pie

Name: Chicken Pot Pie (Standard)
Total time: 1 h 30 min
Yield: 6
Cuisine: American
Ingredients: 2 lbs Boneless skinless chicken thighs; 1 tsp Salt; 1/2 tsp Black pepper; 1 cup Carrots-diced; 1 cup Celery-diced; 1 cup Frozen peas; 1/2 cup Onion-diced; 1/4 cup Butter; 1/4 cup All-purpose flour; 3 cups Chicken broth; 1/2 cup Milk; 1 tsp Dried thyme; 1/2 tsp Salt; 1/4 tsp Black pepper; 2 Refrigerated pie crusts

⏱1h 30m

👥6

🔥450 cal

Easy

🍽️American

A comforting and hearty chicken pot pie, perfect for a family dinner. This recipe uses simple ingredients and a flaky pie crust for a classic taste.

2 lbs Boneless skinless chicken thighs

1 tsp Salt

1/2 tsp Black pepper

1 cup Carrots-diced

1 cup Celery-diced

See all 15 ingredients ↓

(0 reviews)

⏱1h 30m

👥6

🔥450 cal

Easy

🍽️American

A comforting and hearty chicken pot pie, perfect for a family dinner. This recipe uses simple ingredients and a flaky pie crust for a classic taste.

#comfort food #chicken #pie #dinner

Instructions

Preheat oven to 375°F (190°C).
Season Chicken with salt and pepper.
In a large skillet, cook Chicken until browned and cooked through. Shred or dice the Chicken and set aside.
In a large pot, melt Butter from Sauce over medium heat. Whisk in Flour and cook for 1-2 minutes to create a roux.
Gradually whisk in Chicken broth, then Milk. Bring to a simmer, stirring constantly, until thickened.
Stir in Thyme, Salt, and Pepper from Sauce.
Add Carrots, Celery, and Onion from Vegetables to the sauce and cook until tender, about 5-7 minutes.
Stir in cooked Chicken and Peas from Vegetables.
Pour the Chicken mixture into a 9-inch pie dish.
Top with Pie crusts from Crust. Cut vents in the top crust.
Bake for 30-40 minutes, or until the crust is golden brown and the filling is bubbly.

Ingredients

2 lbs 900 g Boneless skinless chicken thighs
1 tsp 5 mL Salt
1/2 tsp 2.5 mL Black pepper
1 cup 140 g Carrots-diced
1 cup 140 g Celery-diced
1 cup 140 g Frozen peas
1/2 cup 70 g Onion-diced
1/4 cup 60 mL Butter
1/4 cup 30 g All-purpose flour
3 cups 720 mL Chicken broth
1/2 cup 120 mL Milk
1 tsp 5 mL Dried thyme
1/2 tsp 2.5 mL Salt
1/4 tsp 1.25 mL Black pepper
2 450 g Refrigerated pie crusts

Equipment

Large skillet
Large pot
9-inch pie dish
Whisk

Instructions

Preheat oven to 375°F (190°C).
Season Chicken with salt and pepper.
In a large skillet, cook Chicken until browned and cooked through. Shred or dice the Chicken and set aside.
In a large pot, melt Butter from Sauce over medium heat. Whisk in Flour and cook for 1-2 minutes to create a roux.
Gradually whisk in Chicken broth, then Milk. Bring to a simmer, stirring constantly, until thickened.
Stir in Thyme, Salt, and Pepper from Sauce.
Add Carrots, Celery, and Onion from Vegetables to the sauce and cook until tender, about 5-7 minutes.
Stir in cooked Chicken and Peas from Vegetables.
Pour the Chicken mixture into a 9-inch pie dish.
Top with Pie crusts from Crust. Cut vents in the top crust.
Bake for 30-40 minutes, or until the crust is golden brown and the filling is bubbly.

Nutrition per serving

Calories 450

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Chicken Pot Pie

Chicken Pot Pie

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