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Chicken Pot Pie

Chicken Pot Pie
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A classic Chicken Pot Pie with a golden flaky crust and a rich, creamy filling loaded with tender chicken and colorful vegetables. Cozy, comforting, and perfect for family dinners.

Ingredients

  • 450 g cooked chicken, diced
  • 60 g butter
  • 40 g all purpose flour
  • 480 ml chicken broth
  • 240 ml milk
  • 120 g frozen peas
  • 120 g carrots, diced
  • 120 g corn kernels
  • 1 medium onion, finely chopped
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 2 pie crust sheets

Instructions

  1. Preheat the oven to 200 C and place a rack in the center.
  2. Melt the butter in a large skillet over medium heat, add the onion, and cook until soft.
  3. Stir in the flour and cook for 1 minute, then slowly whisk in the chicken broth and milk until smooth and thickened.
  4. Add the chicken, peas, carrots, and corn, then season with salt and pepper.
  5. Line a greased pie dish with one crust and pour in the filling.
  6. Cover with the second crust, seal the edges, and cut small slits on top.
  7. Bake for 35 to 40 minutes until golden and bubbling.
  8. Let rest for 10 minutes before slicing and serving.

Notes

  • Let the filling cool slightly before assembling for a flakier crust.
  • Place the pie dish on a baking sheet to catch any drips.
  • Resting the pie helps the filling set for cleaner slices.

Find it online: https://www.cookfulcorner.com/chicken-pot-pie/