Chicken pot pie

Chicken pot pie is a delicious and comforting dish. Here’s a simple recipe to prepare it:

Ingredients:

• 2 pie crusts (store-bought or homemade)
• 2 cups cooked chicken, diced
• 1 cup frozen mixed vegetables (carrots, peas, corn)
• 1/2 cup diced potatoes
• 1/2 cup diced onions
• 1/2 cup diced celery
• 3 tablespoons butter
• 1/4 cup all-purpose flour
• 1 1/2 cups chicken broth
• 1/2 cup milk
• 1/2 teaspoon dried thyme
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 425°F (220°C).
2. In a large skillet or pot, melt the butter over medium heat. Add the onions, celery, and potatoes. Cook for about 5 minutes until the vegetables start to soften.
3. Stir in the flour and cook for an additional minute to cook off the raw flour taste. This will help thicken the sauce.
4. Slowly whisk in the chicken broth and milk, making sure there are no lumps. Add the dried thyme, salt, and pepper. Bring the mixture to a simmer and cook for a few minutes until the sauce thickens.
5. Add the cooked chicken and frozen mixed vegetables to the sauce. Stir well to combine everything. Remove from heat.
6. Place one of the pie crusts in a pie dish, pressing it gently to fit the shape. Pour the chicken and vegetable filling into the pie crust.

 

1. Cover the filling with the second pie crust. Trim any excess crust and crimp the edges to seal the pie. You can also cut a few slits on the top crust to allow steam to escape.
2. Place the pie dish on a baking sheet to catch any spills. Bake in the preheated oven for 30-35 minutes or until the crust is golden brown and the filling is bubbly.
3. Once baked, remove the pie from the oven and let it cool for a few minutes before serving.
4. Slice the chicken pot pie and serve warm. Enjoy!

Note: You can customize this recipe by adding other vegetables like mushrooms or green beans. Additionally, you can brush the top crust with beaten egg before baking to give it a shiny golden finish.