Chicken Pot Pie

• 1 tablespoon olive oil
• 1 cup diced carrots
• 1 cup diced celery
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 2 cups cooked, shredded chicken
• 2 tablespoons all-purpose flour
• 2 cups chicken broth
• 1/2 cup frozen peas
• 1/2 cup milk
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 sheet store-bought pie crust, thawed

Steps

1. 1 Preheat oven to 400°F.
2. 2 Heat olive oil in a large skillet over medium heat. Add carrots, celery, and onion; cook until softened.
3. 3 Add garlic and cook for another minute. Stir in flour to create a roux.
4. 4 Gradually whisk in chicken broth and milk. Bring to a simmer until thickened.
5. 5 Stir in cooked chicken, peas, thyme, salt, and pepper. Ensure chicken reaches an internal temperature of 165°F.
6. 6 Transfer mixture to an oven-safe dish. Cover with pie crust and cut a few slits for ventilation.
7. 7 Bake for 20-25 minutes, or until crust is golden brown.
8. 8 Let cool slightly before serving.

Nutrition

Tips

• Use rotisserie chicken for an even quicker meal.
• For extra flavor, sauté mushrooms with the veggies.
• Make it gluten-free with a GF pie crust and flour blend.
• Double-check that chicken is fully cooked to 165°F for safety.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Freeze for up to 1 month; reheat in the oven at 350°F until heated through.

Serving Suggestions

• Pair with a fresh green salad.
• Serve with crusty bread for dipping.
• Add a side of roasted sweet potatoes.
• A dollop of sour cream on top is delightful.

FAQ