Comforting Chicken Pot Pie

Name: Comforting Chicken Pot Pie
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: American
Ingredients: 0.33 cup All-Purpose Flour; 0.25 tsp Black Pepper; 3 tbsp Butter; 1 cup Celery; 1.5 lb Chicken Breast; 1 cup Chicken Broth; 0.5 tsp Dried Thyme; 1 whole Eggs; 1 tbsp Fresh Parsley; 1.5 cups Milk; 2 cups Mixed Vegetables; 1 whole Onion; 1 whole Pie Crust; 0.5 tsp Salt

Dinner 🍽️Lunch 🥪 American High-Protein 💪Sugar-Free Halal 🕌Comfort-Food

Comforting Chicken Pot Pie wraps tender chicken and garden vegetables in a rich, velvety gravy beneath a golden, flaky crust. Aromas of thyme, parsley, and buttery onions make each bite cozy and satisfying. It’s perfect for a family dinner on a cool evening or anytime you want a classic, homestyle bake that warms the table.

Prep20 mins
Cook1 hr
Serves4
DifficultyMedium

1

Combine chicken meat, chicken broth, salt, and pepper in a large saucepan over medium-high heat; bring to a boil, then reduce the heat to low.
2

Cover and simmer for 30 minutes, or until the chicken is no longer pink in the center and the juices run clear.
3

Remove the chicken and let it cool.
4

Pour the remaining chicken broth mixture into a measuring cup, let it stand, and spoon off the fat.
5

Add enough milk to the broth mixture to make 2 1/2 cups.
6

Cut the chicken into 1/2-inch pieces.
7

In the same pan, melt butter or margarine over medium heat.
8

Add the onion and celery and sauté, stirring, for 3 minutes.
9

Stir in the flour until well blended.
10

Gradually stir in the broth mixture.
11

Simmer, stirring constantly, until the sauce thickens and comes to a boil.
12

Add the chicken, vegetables, parsley, and thyme.
13

Pour the mixture into a 1 1/2-quart deep casserole dish.
14

Preheat the oven to 400 degrees F (200 degrees C).
15

On a lightly floured surface, roll out the pastry to 1 inch larger than the diameter of the casserole dish.
16

Cut slits in the pastry to vent steam.
17

Place the pastry on top of the casserole.
18

Roll the edges and trim away any extra pastry; flute the edges by pinching them together.
19

Reroll the scraps and cut decorative designs.
20

Place the designs on top of the pastry.
21

Brush the pastry with beaten egg and bake in the preheated oven for 30 minutes, or until the crust is golden brown and the filling is bubbling.
22

Let cool for 10 minutes and serve.