Classic Chicken Pot Pie
Prescription
For the Filling:
- 2 cups cooked chicken (diced or shredded)
- 2 cups mixed vegetables (frozen or fresh, such as peas, carrots, and corn)
- 1/2 cup diced onions
- 1/2 cup diced celery
- 1/2 cup diced carrots
- 3 tablespoons butter
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk or heavy cream
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper (adjust to taste)
- 1/2 teaspoon dried thyme or rosemary (optional)
- 1 package of refrigerated pie crusts (2 crusts)
Instructions:
Preheat your oven to 375°F (190°C).
In a large skillet or saucepan, melt the butter over medium heat. Add the diced onions, celery, and carrots. Sauté them for about 5 minutes until they begin to soften.
Stir in the flour and cook for another 1-2 minutes, stirring constantly, until the mixture turns a light golden brown.
Gradually whisk in the chicken broth and milk (or heavy cream) to the skillet. Continue to whisk until the mixture thickens and becomes smooth. This will make a creamy sauce.
Add the cooked chicken, mixed vegetables, salt, black pepper, and dried thyme (or rosemary if using). Stir everything together and let it simmer for a few minutes until the mixture is heated through. Taste and adjust seasonings if necessary.
Remove the skillet from the heat.
Unroll one of the pie crusts and place it in the bottom of a deep-dish pie pan or a 9x9-inch baking dish.
Pour the chicken and vegetable filling into the pie crust.
Place the second pie crust on top of the filling. You can crimp the edges to seal the pie, and cut a few slits in the top crust to allow steam to escape.
Bake in the preheated oven for about 30-35 minutes or until the crust is golden brown and the filling is bubbling.
Allow the Chicken Pot Pie to cool for a few minutes before serving. Enjoy your homemade comfort food!
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