A comforting and hearty classic chicken pot pie filled with tender chicken, vegetables, and a creamy sauce, all enclosed in a flaky pie crust.
Preparation time
20min
Cooking time
35min
Ingredients
6 Servings
- 0.5 tsp black pepper
- 500 g boneless chicken breasts
- 60 g butter
- 2 carrots
- 2 celery stalks
- 500 ml chicken broth
- 60 g flour
- 150 g frozen peas
- 240 ml milk
- 1 onion
- 2 pie crusts
- 1 tsp salt
Directions
Step 1
Preheat the oven to 220°C (425°F).
Step 2
In a large pot, cook the chicken breasts in boiling water until no longer pink, about 10-15 minutes. Remove and let cool, then dice into bite-sized pieces.
Step 3
In a large skillet, melt the butter over medium heat. Add the onion, carrots, and celery, and cook until tender, about 5-7 minutes.
Step 4
Stir in the flour, salt, and pepper until well blended. Gradually stir in the chicken broth and milk, cooking and stirring until the mixture comes to a boil and thickens.
Step 5
Stir in the cooked chicken and frozen peas, and remove from heat.
Step 6
Place one pie crust in a 9-inch pie plate. Pour the chicken mixture into the crust. Cover with the second pie crust, sealing the edges and cutting away excess dough. Make several small slits in the top crust to allow steam to escape.
Step 7
Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly. Let cool for 10 minutes before serving.