Chicken Pot Pie
A delightful and comforting dish featuring a creamy, hearty chicken filling in a golden, flaky crust.
Ingredients
For the Filling
- 2 cups chicken (cooked and diced) Tender, juicy pieces that provide the heart of the dish.
- 3 tablespoons unsalted butter Adds a rich, creamy flavor and enhances the filling's texture.
- 0.5 pieces yellow onion (diced) Offers a sweet, aromatic base that elevates the dish.
- 3 stalks celery (diced) Provides a delightful crunch and fresh taste.
- 1 cup fresh broccoli florets (chopped) Adds a pop of color and a healthy touch.
- 0.25 cup all-purpose flour Ensures a thicker, comforting filling.
- 0.75 cup chicken broth A savory liquid that enriches the flavor profile.
- 1 cup heavy cream Delivers a luscious, velvety texture.
- 1 cup milk Enhances the creaminess of the filling.
- 1 pinch crushed red pepper flakes Adds a hint of warmth.
- 1 teaspoon kosher salt Balances flavors.
- 0.5 teaspoon ground black pepper Provides a subtle spice.
- 1 cup cheddar cheese (shredded) Offers a melty, cheesy layer.
- 0.5 package pie crust (thawed) The flaky, buttery shell that cradles the filling.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a large skillet, melt the unsalted butter over medium heat.
- Add the diced yellow onion and sauté for 3-5 minutes until translucent.
- Introduce the diced celery and chopped broccoli; cook for an additional 5-7 minutes.
- Sprinkle in the all-purpose flour and stir well, cooking for 1-2 minutes.
- Gradually pour in the chicken broth, stirring constantly to prevent lumps.
- Add the heavy cream and milk until the mixture thickens and becomes smooth.
- Season with crushed red pepper flakes, kosher salt, and ground black pepper.
- Fold in the cooked chicken and shredded cheddar cheese.
- Transfer the filling into a greased pie dish and spread evenly.
- Place the thawed pie crust over the filling, crimping the edges and cutting slits for steam.
- Bake in the preheated oven for 25-30 minutes until the crust is golden brown.
- Allow to cool for a few minutes before serving.
Notes
You can prepare the filling ahead of time and store it in the refrigerator for up to 2 days.