Hey y’all! Today, we’re diving into a classic comfort dish that’s sure to warm your soul—Creamy Chicken Pot Pie. This ain’t just any pot pie; we’re talking about a homemade masterpiece that’ll have your folks coming back for seconds. Get your aprons ready because we’re about to whip up some magic in the kitchen!
Creamy Chicken Pot Pie
Take a look at this drool-worthy delight!
This pot pie is rich and flavorful, combining tender chicken with vegetables and a creamy sauce, all wrapped in a golden, flaky crust. Let’s gather those ingredients and get to cooking!
Ingredients:
- 2 cups cooked chicken, shredded
- 1 cup frozen peas and carrots
- 1/2 cup onions, chopped
- 1/2 cup celery, chopped
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon thyme
- 2 (9-inch) unbaked pie crusts
Instructions:
- Preheat your oven to 425°F (220°C).
- In a large skillet, melt the butter over medium heat. Stir in the onions and celery, cooking until soft, about 5 minutes.
- Sprinkle in the flour and keep stirring to combine, cooking for about 1 minute.
- Gradually whisk in the chicken broth and milk. Keep stirring until the mixture thickens and starts bubbling.
- Add in the cooked chicken, frozen peas and carrots, salt, pepper, garlic powder, and thyme. Stir well and remove from heat.
- Place one pie crust into a 9-inch pie dish. Pour the chicken filling into the crust, and cover with the second crust. Seal the edges and cut a few slits in the top crust to let steam escape.
- Bake for 30-35 minutes, or until the crust is golden brown. Let it cool for a few minutes before serving.
And there you have it! A delicious, creamy chicken pot pie that screams comfort food. Serve it up with your favorite sides, and watch everyone dig in with a smile. Happy cooking, y’all!
