Dishbook

Chicken Pot Pie is a rustic comfort dish featuring tender chicken and mixed vegetables in a creamy sauce, all encased in a flaky, golden pie crust. Baked until bubbling and crisp, it delivers homey flavors in every slice. Perfect for weeknight dinners or potlucks, it reheats beautifully for leftovers.

Steps

1. Preheat oven to 400 F.
2. Melt butter in a skillet; sauté onion, carrot, and celery until softened.
3. Stir in flour and cook 1 minute to form a roux.
4. Gradually whisk in chicken broth and milk; bring to a simmer until thickened.
5. Fold in chicken, peas, thyme, salt, and pepper.
6. Pour filling into a greased 9-inch pie dish and top with pie crust sheet; cut vents in top.
7. Bake for 45 minutes until crust is golden and filling bubbles; let rest 10 minutes before serving.