Homemade Easy Chicken Pot Pie

Instructions:

1. Preheat the Oven: Start by preheating your oven to 425°F (220°C). This will ensure that your pot pie bakes to a perfect golden brown.
2. Prepare the Filling: In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 1 minute to form a roux. This helps to thicken the sauce.
3. Add the Liquids: Gradually pour in the chicken broth while whisking constantly to avoid lumps. Once the broth is fully incorporated, add the milk (or cream) and continue to stir until the mixture thickens to a creamy consistency. This usually takes about 3-5 minutes.
4. Season the Filling: Add salt, pepper, garlic powder, and thyme to taste. Stir in the cooked chicken and frozen peas and carrots (or your choice of mixed vegetables). Continue stirring until the mixture is evenly combined and heated through. Remove from heat.
5. Assemble the Pot Pie: Roll out one pie crust and place it into a 9-inch pie dish, pressing it gently into the bottom and sides. Pour the creamy chicken mixture into the prepared crust, spreading it out evenly. Place the second pie crust over the top of the filling, trimming any excess dough around the edges.
6. Seal and Vent the Pie: Pinch the edges of the top and bottom crusts together to seal the pie. Use a fork to crimp the edges for a decorative finish. Cut a few small slits in the top crust to allow steam to escape while baking.
7. Bake the Pot Pie: Place the assembled pot pie in the oven and bake for 30-35 minutes or until the crust is golden brown and the filling is bubbling up through the slits. If the edges of the crust start to brown too quickly, cover them with aluminum foil to prevent burning.
8. Let it Cool: Once baked, remove the pot pie from the oven and let it cool for about 5-10 minutes before serving. This helps the filling set and makes it easier to slice.

Tips for Success:

• Chicken Options: You can use leftover rotisserie chicken or even cooked chicken breasts or thighs for this recipe. Just be sure to chop or shred the chicken into bite-sized pieces.
• Veggie Variations: If you prefer other vegetables, feel free to swap in corn, green beans, or even diced potatoes for the peas and carrots.
• Make-Ahead: You can prepare the chicken filling ahead of time and refrigerate it until you’re ready to bake the pie. You can also freeze the assembled pot pie for up to 3 months before baking.
• Crust Options: If you don’t want to use store-bought pie crusts, you can make your own homemade crust, or even try a puff pastry top for a flaky, crispy alternative.

Conclusion:

This homemade easy chicken pot pie is a perfect dish to bring comfort to your table. With its creamy filling, hearty chicken, and buttery crust, it’s a family-friendly recipe that will satisfy even the pickiest eaters. Enjoy it on a chilly evening or as a filling lunch or dinner. Plus, with simple ingredients and minimal preparation time, it’s a recipe you can return to again and again!

Happy cooking!