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Easy Homemade Chicken Pot Pie

Easy Homemade Chicken Pot Pie Recipe
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A classic comfort dish featuring tender shredded chicken, vibrant garden vegetables, and a luscious, creamy herb sauce encased in a golden, buttery, flaky pastry crust. This one-pot wonder simplifies the traditional process using pantry staples, delivering a hearty and satisfying restaurant-quality meal. Perfectly balanced with a velvety sauce, this dish ensures deep, savory flavor in every bite, making it an ideal choice for a comforting family dinner that comes together efficiently without sacrificing quality.

Ingredients

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3 cups cooked chicken, shredded or cubed
4 tablespoons unsalted butter
1/3 cup all-purpose flour
2 cups low-sodium chicken broth
1/2 cup heavy cream
2 large carrots, diced
1 cup peas
2 sheets puff pastry or pie crust
1 medium onion, diced
2 stalks celery, diced
1 teaspoon salt
1/2 teaspoon black pepper

Instructions

Preheat your oven to 400 degrees Fahrenheit.
In a large skillet over medium heat, melt the butter.
Add the diced carrots, onions, and celery to the skillet and sauté until softened.
Whisk in the flour and cook for two minutes to create a roux.
Slowly pour in the chicken broth and heavy cream while whisking constantly to prevent lumps.
Simmer the sauce until it begins to thicken, then stir in the cooked chicken and peas.
Transfer the filling into a pie dish.
Top with the pastry sheets and trim/crimp the edges.
Cut small slits in the top crust to allow steam to escape.
Bake for 40 minutes or until the pastry is golden brown and the filling is bubbling.

Notes

Use a high-quality store-bought puff pastry for the best flakey texture. Ensure vegetables are diced into uniform sizes for even cooking. Store leftovers in an airtight container in the refrigerator for up to three days.

Nutrition

Find it online: https://itisrecipes.com/easy-homemade-chicken-pot-pie/