Comforting Chicken Pot Pie
Ingredients:
1 pound boneless, skinless chicken breasts, diced
1 cup carrots, diced
1 cup peas, frozen
1 cup potatoes, peeled and diced
1 cup celery, diced
1/2 cup onion, finely chopped
1/3 cup butter
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
1/4 teaspoon dried sage
1 3/4 cups chicken broth
2/3 cup milk
1 package refrigerated pie crusts (2 crusts)
Directions:
Preheat your oven to 425°F (220°C).
In a large pot, combine the chicken, carrots, peas, potatoes, and celery. Add enough water to cover and bring to a boil. Cook for 15 minutes, then drain and set aside.
In a separate large skillet, melt the butter over medium heat. Add the onions and cook until soft and translucent, about 3-4 minutes.
Stir in the flour, salt, pepper, thyme, rosemary, and sage. Cook for 2 minutes, stirring constantly, until the mixture is well combined and bubbly.
Gradually whisk in the chicken broth and milk. Continue to cook and stir until the mixture thickens and begins to boil.
Stir the cooked chicken and vegetable mixture into the sauce, mixing well to coat everything evenly.
Place one of the pie crusts in a 9-inch pie dish, pressing it into the bottom and sides.
Pour the chicken mixture into the pie crust, then cover with the second pie crust. Seal the edges by pinching them together, and cut several small slits in the top crust to allow steam to escape.
Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
Let the pie cool for 10 minutes before serving to allow the filling to set.
Prep Time: 30 minutes | Cooking Time: 35 minutes | Total Time: 1 hour 5 minutes
Kcal: 450 kcal | Servings: 6 servings