Chicken Pot Pie
American
This comforting Classic Chicken Pot Pie is a cozy dish perfect for a family dinner or a gathering with friends. Filled with tender chicken, vegetables, and a creamy gravy, all encased in a flaky pastry crust, it's a true crowd-pleaser.
Ingredients
- 2 pie crusts (store-bought or homemade)
- 1 pound boneless, skinless chicken breasts, chopped into bite-sized pieces
- 1/2 cup unsalted butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon garlic powder
- 1 3/4 cups chicken broth
- 1/2 cup heavy cream
- 1 cup frozen mixed vegetables (carrots, peas, corn, green beans)
- 1/4 cup chopped fresh parsley
- Preheat the oven to 400°F (200°C). Place one pie crust in a pie dish and set aside.\n2. In a large skillet, cook the chopped chicken pieces in a bit of oil until no longer pink. Remove the chicken from the skillet and set aside.\n3. In the same skillet, melt the butter over medium heat. Add the flour, salt, pepper, thyme, and garlic powder. Cook for about 1 minute, stirring constantly.\n4. Gradually stir in the chicken broth and heavy cream, cooking until the mixture thickens and comes to a boil.\n5. Stir in the cooked chicken, frozen vegetables, and chopped parsley. Cook for a few more minutes until everything is heated through.\n6. Pour the chicken mixture into the prepared pie crust. Place the second pie crust over the filling, sealing the edges and cutting a few slits on top for venting.\n7. Bake in the preheated oven for 30-35 minutes or until the crust is golden brown. Let it cool slightly before serving. Enjoy your delicious Chicken Pot Pie!