Description
A comforting chicken pot pie filled with tender chicken, vegetables, and a creamy sauce, wrapped in a golden crust.
Ingredients
- 1 pie crust
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup peas
- 1 cup potatoes, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 3 cups chicken broth
- 1 cup heavy cream
- 1 tablespoon thyme
- Salt and pepper to taste
- Butter for sautéing
Instructions
- Preheat the oven to 425°F (220°C).
- In a large skillet, melt butter over medium heat. Add onion and garlic, cooking until translucent.
- Add carrots, peas, and potatoes; cook until they soften.
- Stir in shredded chicken, thyme, salt, and pepper.
- Pour in chicken broth and heavy cream, stirring until combined. Bring to a simmer and cook for about 5 minutes.
- Transfer the mixture to a pie dish and cover with pie crust, sealing edges.
- Cut slits in the top crust for steam to escape.
- Bake for 30-35 minutes or until the crust is golden brown.
- Let cool for a few minutes before serving.
Notes
Consider using a blend of herbs for added flavor. Store leftovers in an airtight container for up to three days.
