Ingredients:
For the Filling:
2 cups cooked chicken breast, cubed
1 cup carrots, diced
1 cup frozen peas
1/2 cup celery, diced
1/3 cup butter
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried thyme
1 3/4 cups chicken broth
2/3 cup milk
For the Crust:
1 package (store-bought) refrigerated pie crusts (or homemade if preferred)
Instructions:
Preheat your oven to 425°F (220°C).
In a large saucepan, melt the butter over medium heat. Add the carrots, celery, and peas. Cook for about 5-7 minutes, or until the vegetables begin to soften.
Stir in the flour, salt, black pepper, and dried thyme. Cook for an additional 1-2 minutes, stirring constantly.
Gradually pour in the chicken broth and milk, stirring continuously. Allow the mixture to simmer and thicken for about 5-7 minutes, until it reaches a creamy consistency.
Add the cooked chicken to the sauce and mix well. Remove from heat.
Roll out one of the pie crusts and fit it into a 9-inch pie dish.
Pour the chicken and vegetable mixture into the pie crust.
Roll out the second pie crust and place it over the filling. Trim any excess crust hanging over the edges.
Press the edges of the top and bottom crusts together to seal the pie. You can also crimp the edges with a fork for a decorative touch.
Make a few small slits on the top crust to allow steam to escape during baking.
Place the pie on a baking sheet (to catch any drips) and bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
Once baked, remove the pie from the oven and let it cool for a few minutes before serving.
Slice and serve the chicken pot pie, savoring each forkful of the hearty filling and flaky crust.
Enjoy the warmth and comfort of this homemade chicken pot pie, a true classic that's perfect for gatherings or cozy nights in.