Description
This classic Chicken Pot Pie features tender diced chicken combined with vibrant vegetables in a creamy, savory sauce, all encased in a flaky, golden pie crust. Perfect for a comforting family meal, it balances hearty flavors with a crisp baked crust for the ultimate homestyle dish.
Ingredients
Scale
Filling
- 3 cups cooked boneless, skinless chicken breasts, diced
- 1 cup carrots, sliced
- 1 cup frozen peas
- 1 medium onion, diced
- 2 cloves fresh garlic, minced
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- 2 tsp poultry seasoning
Crust
- 1 pre-made pie crust (9 inches)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and prepare a baking dish by spraying it with nonstick spray to prevent sticking.
- Cook Chicken: In a skillet over medium heat, cook the diced chicken breasts for 8-10 minutes until they are golden brown and cooked through. Remove from skillet and set aside.
- Sauté Vegetables: Using the same skillet, sauté the diced onion, minced garlic, and sliced carrots for about 5 minutes until the vegetables are tender and fragrant.
- Make Sauce: Add the chicken broth and heavy cream to the skillet with the vegetables. Stir in the poultry seasoning, mixing well to combine all ingredients into a creamy sauce.
- Combine Filling: Return the cooked chicken and frozen peas to the skillet. Stir thoroughly to evenly coat with the creamy sauce and mix all filling components.
- Assemble Pie: Pour the filling mixture into the prepared baking dish. Cover the top with the pre-made pie crust, ensuring it fits evenly. Cut small slits in the crust to allow steam to escape during baking.
- Bake: Place the pie in the preheated oven and bake for 30-35 minutes, or until the crust is puffed and golden brown on top.
Notes
- Use leftover cooked chicken or rotisserie chicken if short on cooking time.
- Ensure the pie crust slits are cut to allow steam to escape and prevent sogginess.
- You can substitute heavy cream with half-and-half for a lighter filling.
- Vegetables can be varied; mushrooms or corn are good additions.
- Let the pot pie cool slightly before serving to allow filling to thicken.
