Description
A cozy, reimagined take on the classic chicken pot pie, featuring a rich, creamy vegetable filling and a golden-brown buttery crust.
Ingredients
Scale
- 1.5 lbs chicken breast, diced
- 1/2 cup unsalted butter
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup heavy cream
- 2 cups frozen peas and carrots
- 1 small onion, diced
- 2 stalks celery, sliced
- 1 refrigerated pie crust
- 1 egg, beaten (for wash)
- Salt and pepper to taste
Instructions
- Sauté diced chicken in a skillet until golden and cooked through; remove and set aside.
- Melt butter in the same skillet and sauté onions and celery until translucent.
- Stir in flour and cook for 2 minutes to form a roux.
- Gradually whisk in chicken broth and heavy cream until the sauce is smooth and thick.
- Fold in the cooked chicken and frozen vegetables.
- Transfer the mixture to a baking dish and cover with the chilled pie crust.
- Brush the top with beaten egg and bake at 400F for 25-30 minutes.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American