Description
Indulge in a classic, comforting Chicken Pot Pie featuring tender, succulent poultry and a medley of fresh vegetables encased in a buttery, flaky golden crust. This home-style meal uses a perfectly thickened homemade velouté sauce for a rich, savory filling. Whether for a family dinner or a cozy evening, this timeless dish provides a wholesome and satisfying experience that brings professional culinary results straight to your kitchen table.
Ingredients
3 cups cooked chicken, shredded
1/2 cup unsalted butter, cold
1/2 cup all-purpose flour
2 cups low-sodium chicken broth
1/2 cup heavy cream
2 cups mixed vegetables (carrots, peas, corn)
2 sheets pie crust
1 tsp fresh thyme
1/2 tsp fresh sage
Salt and pepper to taste
Instructions
Preheat your oven to 400 degrees Fahrenheit.
Melt butter in a large saucepan over medium heat until it foams.
Whisk in flour constantly for two minutes to create a light roux.
Pour in chicken broth slowly while whisking to prevent any lumps from forming.
Simmer the sauce until it thickens enough to coat the back of a spoon.
Stir in the shredded chicken, mixed vegetables, and herbs until fully combined.
Line a deep-dish pie plate with the first sheet of pastry dough.
Pour the chicken mixture into the prepared bottom crust evenly.
Cover the filling with the second pastry sheet and crimp the edges tightly.
Cut small slits in the top crust to allow steam to escape.
Bake for 45 minutes or until the crust is golden brown and the filling is bubbly.
Notes
Ensure the butter for the crust remains very cold to achieve the flakiest result. If the crust browns too quickly, cover the edges with a foil shield for the remainder of the cooking time.
- Prep Time: 30
- Cook Time: 45
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 3g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 12g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 85mg