chicken pot pie recipe

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 pound boneless, skinless chicken breasts, cubed
• 1 cup chicken broth
• 1/2 cup frozen peas
• 1/2 cup frozen corn
• 1 cup all-purpose flour
• 1 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 box (14.1 ounces) refrigerated pie crusts

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
3. Add chicken and cook until browned on all sides.
4. Pour in chicken broth and bring to a boil.
5. Reduce heat and simmer for 15-20 minutes, or until chicken is cooked through.
6. Stir in frozen peas and corn and cook for 5 minutes.
7. In a separate bowl, whisk together flour and milk until smooth. Gradually pour this mixture into the pot, stirring constantly until the sauce thickens, about 5-7 minutes.
8. Season with salt and pepper.
9. Pour the chicken mixture into a 9-inch pie dish.
10. Top with one pie crust, crimping the edges to seal. Cut slits in the top crust for steam to escape.
11. Bake at 375°F (190°C) for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.

Notes

• For a crispier crust, brush the top with melted butter before baking.
• You can use leftover cooked chicken instead of raw chicken breasts.
• To make a homemade pie crust, follow a standard pie crust recipe.
• Store leftover pot pie in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 20-25 minutes.