Classic Chicken Pot Pie Recipe
Ingredients:
For the Filling:
2 tablespoons unsalted butter
1 medium onion, diced
2 cloves garlic, minced
2 cups cooked chicken, shredded or diced (use rotisserie chicken or leftovers)
1 cup carrots, diced (fresh or frozen)
1 cup peas (fresh or frozen)
1 cup potatoes, diced (or use another vegetable like corn, green beans, or mushrooms)
1/3 cup all-purpose flour
1 1/2 cups chicken broth
1 cup milk or heavy cream
1 teaspoon dried thyme
1/2 teaspoon dried rosemary (optional)
Salt and pepper to taste
For the Crust:
1 package (14.1 oz) refrigerated pie crusts (or homemade if preferred)
1 egg, beaten (for egg wash)
(Optional) Fresh parsley, chopped (for garnish)
Instructions:
Prepare the Filling:
In a large skillet or saucepan, melt the butter over medium heat.
Add the diced onion and cook until softened, about 5 minutes.
Stir in the garlic and cook for another minute.
Add the carrots and potatoes (if using). Cook for about 5 minutes, stirring occasionally.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
Gradually stir in the chicken broth and milk. Continue stirring until the mixture starts to thicken.
Add the cooked chicken, peas, thyme, rosemary (if using), salt, and pepper. Mix well and let it simmer for another 5-7 minutes, until the vegetables are tender and the filling is creamy. Remove from heat.
Prepare the Crust:
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