Description
Creamy chicken pot pie is the ultimate comfort food, featuring a flaky golden crust filled with tender chicken and colorful vegetables in a rich, velvety sauce. This dish evokes memories of cozy family gatherings and warm evenings at home. Easy to prepare and adaptable to your pantry staples, it’s perfect for weeknight dinners or special occasions. Indulge in this classic recipe that will have everyone asking for seconds!
Ingredients
Scale
- 3 cups boneless, skinless chicken breasts, diced
- 1 cup fresh carrots, chopped
- 1 cup frozen peas
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 tbsp unsalted butter
- 1/3 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 sheet puff pastry or pie crust
- Salt and pepper to taste
- 1 tsp dried thyme
Instructions
- Preheat oven to 400°F (200°C) and spray a baking dish with nonstick spray.
- In a large skillet, melt butter over medium heat. Sauté onions and garlic until fragrant (about 3 minutes).
- Add diced chicken; cook until no longer pink (5-7 minutes).
- Sprinkle flour over the mixture; stir until absorbed. Gradually whisk in chicken broth until thickened.
- Stir in heavy cream; season with salt, pepper, and thyme.
- Fold in peas and carrots; simmer for about 5 minutes.
- Pour filling into the prepared baking dish and cover with puff pastry or pie crust. Cut slits for steam venting.
- Bake for 25-30 minutes or until golden brown.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 250g)
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 85mg