Description
This Chicken Pot Pie is a heartwarming classic, featuring tender chicken, fresh vegetables, and a creamy sauce, all wrapped in a flaky pie crust. Ideal for family gatherings or cozy evenings, it promises to delight your taste buds and provide comfort in every bite.
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup frozen peas
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup all-purpose flour
- 1 tablespoon olive oil
- 1 package refrigerated pie crusts (2 crusts)
- 1 egg, beaten (for egg wash)
Instructions
- Start by gathering all your ingredients. Its always easier to have everything in one place before you begin cooking.
- In a large skillet over medium heat, add the olive oil. Once hot, add the chopped onion and minced garlic. Sauté for about 3-4 minutes until the onion becomes translucent and fragrant.
- Next, add the diced carrots and celery to the skillet. Cook for an additional 5 minutes, stirring occasionally, until the vegetables start to soften.
- While the vegetables are cooking, season the chicken breasts with salt, pepper, thyme, and rosemary. This will infuse the chicken with flavor as it cooks.
- Once the vegetables are ready, transfer them to the Crock Pot. Place the seasoned chicken breasts on top of the vegetables.
- In a medium bowl, whisk together the chicken broth and heavy cream. This mixture will create a rich and creamy sauce for your pot pie.
- Sprinkle the flour into the broth mixture and whisk until there are no lumps. This will help thicken the sauce as it cooks.
- Pour the broth mixture over the chicken and vegetables in the Crock Pot. Make sure everything is well coated.
- Cover the Crock Pot and set it to low for 6-8 hours or high for 3-4 hours. The chicken should be cooked through and tender enough to shred easily.
- Once the cooking time is up, carefully remove the chicken breasts from the Crock Pot. Use two forks to shred the chicken into bite-sized pieces.
- Return the shredded chicken back to the Crock Pot and stir everything together. This will ensure that the chicken is well mixed with the creamy sauce and vegetables.
- At this point, you can taste the mixture and adjust the seasoning if necessary. If you prefer a thicker consistency, you can let it cook on high for an additional 30 minutes with the lid off.
- Preheat your oven to 425°F (220°C). This will ensure that your pie crust gets nice and golden brown.
- Roll out one of the refrigerated pie crusts and fit it into a 9-inch pie dish. Make sure to press it into the corners and trim any excess dough hanging over the edges.
- Pour the chicken mixture into the pie crust, spreading it evenly.
- Roll out the second pie crust and place it over the filling. You can either cut slits in the top crust for ventilation or create a decorative lattice pattern if youre feeling fancy.
- Trim any excess dough from the edges and crimp the edges to seal the pie. This will help keep all the delicious filling inside.
- Brush the top crust with the beaten egg. This will give your pot pie a beautiful golden color when baked.
- Place the assembled pot pie in the preheated oven and bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbling.
- Keep an eye on the pie as it bakes. If the edges start to brown too quickly, you can cover them with strips of aluminum foil.
Notes
- Feel free to customize the vegetables based on your preferences or what you have on hand.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Prep Time: 20 minutes
- Cook Time: 30 minutes