Spring Chicken Pot Pie
A warm and comforting dish featuring tender chicken, fresh vegetables, and a flavorful sauce in a flaky pie crust.
Ingredients
For the Filling
- 2 tablespoons unsalted butter Melted for sautéing.
- 1 tablespoon olive oil For additional flavor.
- 1 small yellow onion, diced Adds sweetness and flavor.
- 2 cups cooked chicken, shredded Use leftover or rotisserie chicken.
- 1 cup carrots, diced Fresh or frozen can be used.
- 1 cup peas Fresh or frozen can be used.
- 3 cups chicken broth Use low-sodium for less salt.
- ¼ cup all-purpose flour To thicken the filling.
- 1 teaspoon dried thyme For herbal flavor.
- 1 teaspoon salt Adjust to taste.
- ½ teaspoon black pepper Adjust to taste.
For the Crust
- 1 pie crust pie crust Homemade or store-bought.
Instructions
Preparation
- Preheat oven to 425°F (220°C).
- In a large pot, melt the butter and olive oil over medium heat. Add the diced onion and sauté until soft.
- Stir in the flour and cook for 1 minute.
- Gradually add the chicken broth, stirring constantly until thickened.
- Add the shredded chicken, carrots, peas, thyme, salt, and pepper. Mix well.
- Pour the mixture into a pie dish and cover with the pie crust, sealing the edges.
- Cut slits in the crust to allow steam to escape.
Baking
- Bake for 30-35 minutes or until the crust is golden brown.
- Let cool for a few minutes before serving.
Notes
Serve hot with a fresh salad or crusty bread. Store leftovers in the refrigerator for 3-4 days or freeze before baking.