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Chicken Pot Pie

Prep Time:

Prep Time: 25 minutes

Cook Time:

Cook Time: 40 minutes

Serves:

Servings: 6–8

Level:

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About the Recipe

Tips from the Farm

This farmhouse classic is perfect for using leftover roasted chicken and seasonal vegetables.

Ingredients

Ingredients

  • 2 cups cooked shredded chicken

  • 1 refrigerated pie crust (top and bottom)

  • 1 cup carrots, diced

  • 1 cup peas

  • 1 cup potatoes, diced

  • ½ onion, diced

  • 4 tbsp butter

  • ⅓ cup flour

  • 2 cups chicken broth

  • 1 cup milk

  • Salt and pepper

  • 1 tsp thyme

Preparation

Instructions

  1. Preheat oven to 400°F.

  2. Melt butter in skillet and sauté onions, carrots, and potatoes until softened.

  3. Stir in flour and cook 1 minute.

  4. Slowly whisk in broth and milk.

  5. Simmer until thickened.

  6. Add chicken, peas, thyme, salt, and pepper.

  7. Place bottom crust into pie dish.

  8. Pour filling into crust.

  9. Top with second crust and seal edges.

  10. Cut slits in top crust.

  11. Bake 35–40 minutes until golden brown.

  12. Cool slightly before serving.

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