Description
This delicious Chicken Pot Pie recipe features a savory mixture of diced potatoes, onions, celery, carrots, and tender cooked chicken in a creamy sauce, all encased in a flaky pie crust. Perfectly baked until golden brown and bubbly, this comforting dish serves as a hearty meal that the whole family will enjoy.
Ingredients
Vegetables and Filling
- 1 cup potato, diced
- 1 cup onion, diced
- 1 cup celery, diced
- 1 cup carrot, diced
Cooking Base
- 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
Pie Crust
- 2 pie crusts (either store bought or homemade)
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for baking the pot pie later.
- Sauté Vegetables: In a large pan, melt 1/3 cup margarine and sauté the diced onion, celery, carrots, and potatoes for about 10 minutes until they start to soften.
- Add Flour: Sprinkle 1/2 cup flour over the sautéed vegetables and stir well. Cook for one minute while stirring constantly to form a roux and cook out the raw flour taste.
- Combine Liquids: In a separate bowl, mix together 2 cups chicken broth and 1 cup half-and-half until combined.
- Make the Sauce: Gradually stir the broth and half-and-half mixture into the vegetable and flour mixture. Continue cooking over medium heat, stirring constantly, until the sauce thickens and becomes bubbly.
- Season and Add Chicken: Stir in 1 teaspoon salt, 1/4 teaspoon pepper, and the 4 cups of cooked, chopped chicken. Mix well to combine the filling.
- Assemble Pie: Pour the filling into a shallow 2-quart casserole dish. Cover the top with the two pie crusts, sealing the edges together. Cut slits in the top crust to allow steam to escape during baking.
- Bake: Place the pie in the preheated oven and bake for 40-50 minutes, or until the pastry is golden brown and the filling is bubbly and cooked through.
Notes
- Use cooked chicken leftover from a roast or rotisserie chicken to save time.
- Ensure to cut slits in the top crust to prevent the pie from becoming soggy and to allow steam to escape.
- You can substitute half-and-half with whole milk or cream for a richer filling.
- Store any leftovers covered in the refrigerator for up to 3 days.
- To reheat, cover with foil and bake in a 350°F (175°C) oven until warmed through.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
