Y’all, let me tell you about a dish that warms the soul and fills the belly: Chicken Pot Pie! This classic comfort food is a favorite around the dinner table, and trust me, once you try this recipe, you’ll be coming back for seconds! It’s all about those flaky crusts, savory chicken, and rich gravy that just hits the spot. Let’s dive into this deliciousness.
The Ultimate Chicken Pot Pie
If you’re ready to impress your family or just treat yourself, here’s how you do it!
### Ingredients
- 1 rotisserie chicken, shredded
- 1 cup carrots, diced
- 1 cup peas (frozen is fine)
- 1 cup celery, diced
- 1 onion, chopped
- 1/2 cup butter
- 1/2 cup flour
- 2 cups chicken broth
- 1 cup milk
- Salt and pepper to taste
- 2 pie crusts (store-bought or homemade)
- 1 teaspoon thyme (optional)
- 1 teaspoon garlic powder (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- In a large pot over medium heat, melt the butter and sauté the onion, celery, and carrots until softened, about 5-7 minutes.
- Stir in the flour and cook for another minute to form a roux. Gradually whisk in the chicken broth and milk, stirring constantly until the mixture thickens. If you want to add some seasoning, toss in salt, pepper, thyme, and garlic powder.
- Add the shredded chicken and peas to the pot, mixing well. Let the filling cool for a few minutes.
- Roll out one of the pie crusts and fit it into a pie dish. Pour the chicken filling into the crust.
- Cover with the second pie crust. Seal the edges by crimping with a fork or by hand. Cut slits in the top crust to allow steam to escape.
- Bake in the preheated oven for 30-35 minutes or until the crust is golden brown. You can place a baking sheet under the pie to catch any drippings.
- Allow the pie to cool for a few minutes before slicing. Serve it up warm and enjoy every bite!
This Chicken Pot Pie is more than just a meal; it’s a heartfelt hug on a plate. Perfect for family gatherings, Sunday dinners, or whenever you’re in the mood for something truly comforting. Happy cooking!
