Chicken Pot Pie

⭐ Ingredients (1 pie)

For the Filling:

• 2 cups cooked chicken, shredded or diced

• 1 cup carrots, diced

• 1 cup peas (frozen is fine)

• 1 cup potatoes, peeled + diced (optional but traditional)

• ½ cup celery, chopped

• ½ cup onion, chopped

• 4 tbsp butter

• ⅓ cup flour

• 2 cups chicken broth

• 1 cup milk or half-and-half

• 1 tsp salt (adjust to taste)

• ½ tsp black pepper

• ½ tsp thyme (optional)

• ½ tsp garlic powder (optional)

For the Crust:

• 1 top & bottom pie crust (homemade or store-bought)
  OR puff pastry for a flakier top

⭐ Instructions

1. Preheat

Heat oven to 425°F (220°C)2. Cook the veggies

In a large pot:

• Melt butter

• Add onion, carrots, celery, potatoes

• Cook 5–7 minutes until softened

3. Make the creamy sauce

1. Sprinkle flour over the vegetables and stir to coat.

2. Cook 1 minute to remove flour taste.

3. Slowly pour in chicken broth, stirring constantly.

4. Add milk and keep stirring until thick and creamy.

5. Season with salt, pepper, thyme, garlic powder.

4. Add chicken + peas

Stir in:

• Cooked chicken

• Peas

Let the mixture simmer 2–3 minutes. If it’s too thick, add a splash more milk or broth.

5. Assemble

1. Place bottom crust in a 9-inch pie dish.

2. Fill with the warm chicken mixture.

3. Place top crust over it.

4. Seal edges and cut 2–3 small slits in the top for steam.

6. Bake

Bake 30–35 minutes, until:

• Crust is golden brown

• Filling is bubbling through the slits

If edges brown too fast, cover with foil.

7. Rest

Let sit 10–15 minutes before slicing (this helps the filling set).