Ingredients
– 1 lb cooked chicken, shredded
– 1 cup carrots, diced
– 1 cup peas (fresh or frozen)
– 1 cup celery, diced
– 1 onion, chopped
– 3 tablespoons butter
– 3 tablespoons all-purpose flour
– 2 cups chicken broth
– 1 cup milk (or heavy cream for extra richness)
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 teaspoon dried thyme
– 1 pre-made pie crust or homemade crust (top and bottom)
Equipment Needed
– Large saucepan
– Mixing spoon
– Measuring cups and spoons
– One 9-inch pie dish
– Rolling pin (if making homemade crust)
– Knife and cutting board
Step-by-Step Instructions
Let’s get down to the fun part: making the Chicken Pot Pie! Start by preheating your oven to 425°F (220°C). In my kitchen, I love to melt the butter over medium heat in a large saucepan, adding the chopped onions, carrots, and celery to the pan. Sauté these fragrant veggies until they’re tender—there’s something so satisfying about that golden hue they take on! Once they’re ready, I stir in the flour and cook it for about 1-2 minutes until it’s a lovely paste. This is key for thickening that luscious filling. Keep stirring as you gradually add the chicken broth and milk. You’ll notice it begins to thicken beautifully! (See the next page below to continue steps…)