**Chicken Pot Pie Recipe**
**Introduction**
Indulge in this comforting Chicken Pot Pie. Perfect for family meals or any time you need some comfort food to warm your heart and belly.
**Why Make This Recipe**
Chicken Pot Pie is a timeless classic beloved by all ages. It’s not just the creamy filling, tender chicken, and hearty vegetables that are sure to win you over but also the flaky, golden crust that rounds it up perfectly. Plus, it is also a great way to use up leftover chicken or turkey!
**How to Make Chicken Pot Pie**
**Ingredients**
– 1 lb (about 2 cups) of cooked chicken, shredded or diced
– 1 cup frozen peas
– 1 cup diced carrots
– 1 cup diced potatoes
– 1/2 cup diced onion
– 1/2 cup sliced celery
– 4 tbsp unsalted butter
– 1/3 cup all-purpose flour
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 tsp dried thyme
– 1 3/4 cups chicken broth
– 1/3 cup milk
– 2 unbaked pie crusts (for top and bottom)
– 1 egg, beaten (for egg wash)
**Directions**
1. In a large skillet over medium heat, melt butter and sauté onions, carrots, celery, and potatoes for about 5-7 minutes until they begin to soften.
2. Stir in flour, salt, pepper, and thyme until well combined.
3. Then gradually whisk in chicken broth and milk. Cook this until the mixture thickens and becomes bubbly, stirring continuously.
4. Add chicken and peas. Stir until everything is evenly coated. Then remove from heat and allow it to cool slightly.
5. Now preheat your oven to 425°F (220°C).
6. Roll out one pie crust and fit it into a 9-inch pie pan.
7. Pour your chicken mixture into the pie pan.
8. Cover it with the remaining pie crust, seal the edges and cut slits in the top to allow steam to escape. Brush the top crust with the beaten egg.
9. Finally, place the pie on a baking sheet to catch any drips and bake for 30-35 minutes until the crust is golden brown. Let the pie rest for about 10 minutes before serving to set the filling.
**How to Serve Chicken Pot Pie**
Serve this warm, comforting dish with a simple side salad or just enjoy it on its own.
**How to Store Chicken Pot Pie**
Leftover pot pie can be stored in the fridge for up to three days. Reheat in the oven before serving to maintain the pie crust’s crispiness and the dish’s overall flavor.
**Tips to Make Chicken Pot Pie**
– Make sure to use cold butter in your pie crust for a flaky and crisp finish.
– You can use a mix of different vegetables according to your preference.
**Variation**
– You can switch out the chicken for turkey or ham for a different take on the recipe.
**FAQs**
**Q1:** Can I freeze the Chicken Pot Pie?
**A1:** Yes, you certainly can. Just make sure to seal it well to avoid freezer burn and it will keep for up to 2 months.
**Q2:** Can I use store-bought pie crust for this recipe?
**A2:** Absolutely. You can use store-bought pie crust to save time.
**Q3:** What if I don’t have frozen peas?
**A3:** You can either omit them or use fresh peas if you have them on hand. If you use fresh peas, you may want to blanch them first to ensure they’re tender.