Modern Golden Chicken Pot Pie

About this recipe

This modern take on the classic chicken pot pie features a golden, flaky crust filled with tender chicken and a medley of vegetables. Enhanced with rich flavors and creamy textures, this dish is perfect for a comforting meal that the whole family will enjoy.

Ingredients

• 1 lb boneless, skinless chicken breasts, cubed
• 1 cup frozen peas
• 1 cup diced carrots
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 tsp thyme leaves
• 1 3/4 cups low-sodium chicken broth
• 2/3 cup whole milk
• 1 double pie crust

Directions

1. 1

   Preheat oven to 400°F (200°C).

2. 2

   In a large skillet, melt butter over medium heat. Add chicken, onions, and celery; cook until chicken is golden and vegetables are tender.

3. 3

   Stir in flour, salt, pepper, and thyme. Gradually add chicken broth and milk, stirring constantly. Bring to a simmer and cook until thickened, about 5 minutes.

4. 4

   Remove from heat and let the mixture cool for 5 minutes.

5. 5

   Line a 9-inch pie plate with one pie crust. Pour in the chicken mixture and cover with the second crust.

6. 6

   Seal and flute the edges. Cut slits in the top to allow steam to escape.

7. 7

   Bake for 30-35 minutes or until the pastry is golden brown. Let stand for 5 minutes before serving.