Chicken pot pie is a classic comfort food dish that features tender chicken, savory vegetables, and a creamy sauce, all encased in a flaky pastry crust. It’s the ultimate hearty and satisfying meal that warms you from the inside out.

To make chicken pot pie, start by cooking diced chicken breast or thigh meat in a skillet until it’s browned and cooked through. Then, add diced onions, carrots, and celery to the skillet and sauté until they’re tender. Next, sprinkle flour over the mixture to create a roux, which will thicken the sauce. Gradually stir in chicken broth and milk, cooking until the sauce is thick and creamy. Season the mixture with salt, pepper, and any other desired herbs or spices, such as thyme or parsley.

Once the filling is ready, transfer it to a baking dish or pie dish lined with a pre-made or homemade pie crust. If using a pre-made crust, place one layer on the bottom of the dish, add the filling, and then place another layer of crust on top. If using homemade crust, roll out the dough and place it over the filling.

Before baking, brush the top crust with egg wash to achieve a golden brown finish. Then, bake the chicken pot pie in the oven until the crust is crisp and golden and the filling is bubbling.

Once out of the oven, allow the pot pie to cool for a few minutes before serving. The result is a deliciously comforting meal that’s perfect for any occasion, from cozy weeknight dinners to holiday gatherings. Enjoy!

Ingredients :
  • 1 cup potato, diced
  • 1 cup onion, diced
  • 1 cup celery, diced
  • 1 cup carrot, diced
  • 1/3 cup melted margarine
  • 1/2 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup half-and-half
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 cups chicken, cooked and chopped
  • 2 pie crusts ( either store bought or your own recipe)
Directions :
-Preheat oven to 400°F. Saute onion, celery, carrots and potatoes in margarine for 10 minutes.
-Add flour to sauteed mixture, stirring well, cook one minute stirring constantly.
-Combine broth and half and half. Gradually stir into vegetable mixture.
-Cook over medium heat stirring constantly until thickened and bubbly. Stir in salt and pepper; add chicken and stir well.
-Pour into shallow 2 quart casserole dish and top with pie shells.
-Bake 30-40 minutes or until crust is golden and flaky.

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