Description
A comforting classic chicken pot pie featuring a buttery, flaky pie crust infused with sage, filled with tender shredded chicken and a creamy vegetable mixture. Perfect for a cozy dinner that brings warmth and hearty flavors to your table.
Ingredients
Filling
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables (carrots, peas, corn, etc.)
- 1 cup chicken broth
- ½ cup heavy cream
- 2 tbsp all-purpose flour
- 1 tsp dried sage
Crust
- 1 prepared pie crust (for bottom)
- 1 prepared pie crust (for top)
- 1 egg, beaten (for egg wash)
Instructions
- Prepare the Filling: In a medium saucepan, combine chicken broth, heavy cream, flour, and dried sage. Bring the mixture to a simmer over medium heat, stirring constantly to avoid lumps, until it thickens into a smooth gravy.
- Add Chicken and Vegetables: Stir the shredded cooked chicken and mixed vegetables into the thickened sauce. Cook together for a few minutes to heat everything evenly and allow flavors to meld.
- Assemble the Pie: Preheat your oven to 400°F (200°C). Place one prepared pie crust into a 9-inch pie dish. Pour the chicken and vegetable filling evenly into the crust.
- Add Top Crust and Seal: Cover the filling with the second pie crust. Trim the edges, press to seal, and cut a few small slits on top to allow steam to escape during baking.
- Apply Egg Wash: Brush the entire top crust with the beaten egg to achieve a beautiful golden shine after baking.
- Bake the Pie: Place the assembled pie on the middle rack of the preheated oven. Bake for 30 minutes or until the crust is golden brown and the filling is bubbly.
- Cool and Serve: Remove the pie from the oven and let it cool for 10 minutes to set the filling before slicing and serving.
Notes
- Brush crust with beaten egg wash before baking for a glossy, golden finish.
- You can use frozen mixed vegetables; just thaw and drain excess water before adding.
- For a gluten-free version, substitute the flour and pie crust with gluten-free alternatives.
- Leftover pie can be refrigerated for up to 3 days and reheated in the oven for best results.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
