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Classic Chicken Pot Pie

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A comforting chicken pot pie with a flaky crust, creamy gravy, and tender pieces of chicken and vegetables.

Ingredients

Scale
  • 6 tablespoons butter
  • 1 cup chopped onion
  • 1 cup sliced carrots
  • 1 1/2 teaspoons salt
  • 1 teaspoon fresh rosemary (optional)
  • 1/3 cup all-purpose flour
  • 2 cups cooked chicken, chopped
  • 1 1/2 cups chicken broth
  • 1 cup milk
  • 1 cup frozen peas
  • 1 package refrigerated pie crusts (2 crusts)

Instructions

  1. Preheat oven to 425°F (220°C).
  2. In a large skillet, melt butter over medium heat. Add onions and carrots; cook about 5 minutes until onions are translucent and carrots begin to soften. Season with salt.
  3. Stir in fresh rosemary if using.
  4. Sprinkle flour over vegetables and cook, stirring constantly, for about 1 minute to thicken.
  5. Gradually stir in chicken broth and milk; cook and stir until mixture thickens and boils.
  6. Add cooked chicken and frozen peas; remove from heat.
  7. Roll out one pie crust into a 9-inch pie plate. Pour filling into crust.
  8. Cover with second crust; seal edges and cut slits in top to vent.
  9. Bake for 30-35 minutes or until crust is golden brown and filling is bubbly.
  10. Let stand 10 minutes before serving.

Notes

For best flavor, use fresh rosemary rather than dried. You can substitute leftover cooked chicken or rotisserie chicken. Let the pie rest after baking to allow the filling to set.

Nutrition

Find it online: https://www.receipster.com/chicken-pot-pie/

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