Ingredients
Scale
- 3 cups cooked chicken diced
- 2 tablespoons butter
- 1 small onion diced
- 2 carrots diced
- 2 celery stalks diced
- ⅓ cup all-purpose flour
- 2 cups chicken broth
- ½ cup whole milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- 2 refrigerated pie crusts
Instructions
- Melt the butter in a skillet over medium heat.
- Add the onion, carrots, and celery, and sauté until the vegetables are softened.
- Stir in the flour and cook for about 1 minute to form a roux.
- Gradually whisk in the chicken broth and milk, stirring continuously until the mixture thickens into a creamy sauce.
- Add the cooked chicken, salt, black pepper, and dried thyme, stirring until everything is well combined.
- Transfer the filling to a pie dish lined with one pie crust.
- Place the second pie crust over the top and crimp the edges to seal.
- Cut a few small vents in the top crust to allow steam to escape.
- Bake at 400°F for 35–40 minutes, until the crust is golden brown.
- Let the pot pie cool before slicing so the filling can set.
- Garnish with fresh thyme before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For extra flavor, add a splash of white wine to the sauce before thickening.
This dish can be prepared ahead and baked just before serving for convenience.
Feel free to incorporate your favorite vegetables into the filling.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 70mg