In a large skillet, melt butter over medium heat. Sauté onions, carrots, and potatoes until softened.
Stir in flour and cook for 1–2 minutes. Gradually add chicken broth and milk, stirring until the mixture thickens.
Add shredded chicken, peas, salt, and pepper. Mix well and set aside.
Assemble the Pot Pie:
Preheat oven to 375°F (190°C).
Line a pie dish with one crust. Pour the filling into the crust. Cover with the second crust, sealing the edges. Cut small slits on top to allow steam to escape.
Bake:
Place the pie on a baking sheet to catch any spills. Bake for 35–40 minutes or until the crust is golden brown.
Cool and Serve:
Let the pie cool for 10 minutes before slicing.
Tips for Success:
Use rotisserie chicken for convenience.
Add a sprinkle of thyme or parsley for extra flavor.
Cover the edges of the crust with foil if they brown too quickly.
Conclusion: “Chicken pot pie is a comfort food classic for a reason. It’s hearty, flavorful, and brings everyone to the table. Try this recipe today and share the warmth with your loved ones!”
