Savory Chicken and Vegetable Pot Pie

Indulge in a heartwarming dish with our Savory Chicken and Vegetable Pot Pie. This comforting classic combines tender chicken and a medley of vibrant vegetables, all enveloped in a creamy, savory filling and topped with a flaky, golden crust. Perfect for family dinners or a cozy night in, this pot pie is a delightful way to bring everyone together around the table. Whether you’re using leftover rotisserie chicken or freshly cooked, this recipe is sure to satisfy with every bite.

Ingredients:

For the Filling:

• 2 tablespoons butter
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 2 cups cooked chicken, shredded or diced (rotisserie chicken or any leftover chicken works well)
• 1 cup carrots, diced
• 1 cup celery, thinly sliced
• 1 cup frozen peas
• 1 cup frozen corn
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1 cup milk or heavy cream
• 1 teaspoon dried thyme
• Salt and pepper, to taste

For the Crust:

• 1 pie crust (store-bought or homemade)
• Optional: 1 egg, beaten (for a glossy egg wash on the crust)

Instructions:

1. Prepare the Filling:
   • In a large skillet or saucepan, melt the butter over medium heat. Add the chopped onion and minced garlic, sautéing until fragrant and the onions are translucent, about 3-4 minutes.
   • Stir in the diced carrots and sliced celery, cooking for an additional 5 minutes until they begin to soften.
   • Sprinkle the flour over the vegetables, stirring constantly for about 1 minute to form a roux. This will help thicken the filling.
2. Add Liquids:
   • Gradually pour in the chicken broth while continuously stirring to avoid lumps. Add the milk or heavy cream and stir until the mixture starts to thicken, about 3-4 minutes.
3. Combine Ingredients:
   • Add the shredded or diced chicken, frozen peas, and corn to the mixture. Season with dried thyme, salt, and pepper. Simmer for another 5 minutes until everything is well combined and the filling is thick and creamy. Remove from heat and set aside.
4. Assemble the Pie:
   • Preheat your oven to 400°F (200°C). Roll out the pie crust and fit it into a pie dish or deep-dish pan. Pour the prepared filling into the crust, spreading it evenly.
   • If using a top crust, roll out a second crust and place it over the filling, crimping the edges to seal. Cut a few small slits in the top crust to allow steam to escape during baking. For a golden finish, brush the crust with the beaten egg.
5. Bake:
   • Place the pie in the preheated oven and bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbling. If the edges of the crust start to brown too quickly, cover them with aluminum foil to prevent burning.
6. Serve:
   • Allow the pot pie to cool for about 10 minutes before serving. This will help the filling set slightly and make it easier to slice. Serve warm and enjoy!

Conclusion:

This Savory Chicken and Vegetable Pot Pie is a comforting and satisfying meal that’s perfect for any occasion. The combination of creamy chicken filling and crisp, buttery crust creates a harmony of flavors and textures that is simply irresistible. Enjoy it fresh out of the oven with a side salad or some crusty bread for a complete meal that’s sure to please the whole family.