Chicken Pot Pie Recipe

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1. Preheat Oven 

Start by preheating your oven to 375°F (190°C). This ensures that your oven is ready when you're finished preparing the pot pie. 

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2. Prepare Filling 

In a large skillet, melt butter over medium heat. Add diced onions, carrots, and celery, and sauté until they begin to soften, usually about 5-7 minutes.  

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3. Make Roux 

Sprinkle flour over the vegetable and chicken mixture and stir to combine, cooking for another minute. This forms a roux, which will help thicken the filling. Gradually pour in chicken broth and milk, stirring constantly until the mixture thickens, usually about 5-7 minutes. Season with salt, pepper, and any desired herbs or spices. 

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4. Prepare Crust 

While the filling is cooking, roll out your pie crusts (you can use store-bought or homemade) on a lightly floured surface to fit your pie dish. Place one crust in the bottom of the dish and trim any excess dough. 

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5. Fill Pie 

Once the filling has thickened, pour it into the prepared pie crust in the dish, spreading it out evenly. 

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6. Add Top Crust 

Place the second pie crust over the top of the filling. Trim any excess dough, then crimp the edges of the crusts together to seal the pie. 

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7. Ventilation 

Use a sharp knife to cut a few slits in the top crust to allow steam to escape during baking. This prevents the filling from becoming too watery. 

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8. Bake 

Place the pie in the preheated oven and bake for 45-55 minutes, or until the crust is golden brown and the filling is bubbling. Remove from the oven and let it cool for a few minutes before serving. 

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