Description
Classic Chicken Pot Pie
Ingredients
2 cups cooked chicken, shredded or diced
1 cup frozen peas and carrots
1/2 cup diced celery
1/3 cup unsalted butter
1/3 cup all-purpose flour
1/2 tsp onion powder
1/2 tsp garlic powder
2 cups chicken broth
1/2 cup milk
1 sheet puff pastry (or pie crust)
1 egg, beaten (for egg wash)
Salt & pepper to taste
Directions
Preheat Oven:
Preheat your oven to 400°F (200°C).
Make the Filling:
In a large skillet, melt butter over medium heat. Add flour, onion powder, and garlic powder. Whisk continuously for 1–2 minutes to create a roux.
Gradually add chicken broth and milk, whisking until smooth. Simmer until thickened.
Stir in the cooked chicken, peas and carrots, celery, salt, and pepper. Cook for 3–4 minutes, then remove from heat.
Assemble the Pie:
Pour the filling into a pie dish or skillet. Lay the puff pastry (or pie crust) over the top, trimming any excess. Press the edges to seal and make a few small slits in the center to release steam.
Brush with Egg Wash:
Brush the beaten egg over the crust for a golden, glossy finish.
Bake:
Bake for 25–30 minutes, or until the crust is golden brown. Let cool for 5 minutes before serving.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Calories: ~450 kcal per serving
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