Renee's Chicken Pot Pie
Prep Time: 20 mins
Cook Time: 1 hr
Yield: One 9" Pie
Published
Last Updated
Expect a warm, comforting dish with a flaky, golden crust enveloping a creamy, savory filling. The tender chicken and vibrant veggies are perfectly seasoned, creating a delightful balance of flavors that feels like a cozy hug in every bite.
Ingredients
- 2 pie crust shells , 1 for top and 1 for bottom
- 1⁄4 cup butter
- 1 medium onion, finely chopped
- 1 frozen peas and carrots (16 oz. bag), cooked and drained
- 1⁄2 cup flour
- 1 3⁄4 cups milk
- 1⁄4 cup chicken stock or broth
- 1⁄2 teaspoon thyme dried
- salt and freshly ground black pepper
- 4-5 cups chicken breast, cooked and cubed or shredded
Directions
Preheat oven to 375º
- Melt butter in large pan; sauté onions until soft, about 5 minutes, add frozen veggies and cook for 2-3 minutes.
- Add flour to make paste. Gradually add milk and chicken broth to make white sauce, stirring constantly.
- Add salt, pepper and thyme; heat until thick and bubbly.
- Add chicken; heat through.
- Place mixture in bottom crust and cover with top crust (Flaky Pie Crust). Cut slits in top crust to vent. Cover edge with foil strips and bake for 45-50 mins at 375º.
Notes
I like to cook the chicken breasts in a crockpot the day before, then pull apart/shred while still hot.
