Chicken Pot Pie
This comforting dish is perfect for cozy dinners at home. Its rich, creamy filling with tender chicken and vegetables encased in a golden, flaky crust brings a sense of warmth and nostalgia to any meal. Each slice is packed with hearty ingredients, making it a favorite comfort food any time of the year.
The beauty of this dish lies in its adaptability. You can substitute veggies with what you have on hand—corn, peas, or even green beans work wonderfully. If you're pressed for time, use store-bought pie crust or pre-cooked rotisserie chicken to make the preparation quicker and easier without sacrificing flavor.
Serve this delightful chicken pot pie on a chilly night, paired with a fresh green salad or steamed vegetables. It's a versatile dish perfect for family gatherings or a quiet night in. Store leftovers in the fridge for a quick and satisfying reheat on another day.
How to Make It
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1
Preheat your oven to 400°F (200°C).
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2
In a large pan, melt butter over medium heat. Add chopped onion, carrots, and celery. Cook for about 5 minutes until soft.
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3
Stir in flour and mix well with the vegetables. Cook for 1-2 minutes.
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4
Gradually add chicken broth and milk, stirring constantly until the mixture thickens.
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5
Add cooked chicken and frozen peas. Season with salt and black pepper. Stir to combine. Remove from heat.
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6
Roll out one pie crust sheet in a pie dish. Fill with chicken mixture.
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7
Cover with the second pie crust sheet. Seal edges and make a few slits on top to allow steam to escape.
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8
Bake in the preheated oven for 30-35 minutes, until the crust is golden brown.
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9
Let it cool slightly before serving.