Description
A classic comfort food dish: Old-Fashioned Chicken Pot Pie made from scratch.
Ingredients
Scale
- 1 whole chicken (about 3-4 pounds)
- 1 onion, quartered
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 8 cups chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper to taste
- 1 cup frozen peas
- 1 cup frozen corn
- 1/2 cup all-purpose flour
- 1/2 cup milk or cream
- 2 tablespoons butter
- 1 package refrigerated pie crusts (2 crusts)
Instructions
- Place chicken, onion, carrots, celery, broth, thyme, rosemary, salt, and pepper in a large pot.
- Bring to a boil, then reduce heat and simmer for 1.5-2 hours, or until chicken is cooked through.
- Remove chicken from pot and let cool. Shred the chicken meat, discarding skin and bones.
- Strain the broth and set aside. Discard vegetables.
- In a saucepan, melt butter. Whisk in flour to create a roux.
- Gradually whisk in milk or cream and some of the reserved broth until smooth. Simmer until thickened.
- Stir in shredded chicken, peas, and corn. Season with salt and pepper.
- Preheat oven to 375°F (190°C).
- Pour chicken mixture into a pie dish.
- Top with pie crust, crimping the edges to seal. Cut slits in the top crust.
- Bake for 30-40 minutes, or until crust is golden brown and filling is bubbly.
Notes
- You can use store-bought rotisserie chicken to save time.
- Feel free to add other vegetables, such as mushrooms or potatoes.
- For a thicker filling, add a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) at the end of the simmering process.
- Prep Time: 45 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 100mg