Vintage Chicken Pot Pie
Ingredients
- 1 ½ cups cooked chicken diced
- 1 cup frozen peas and carrots
- ½ cup diced potatoes
- ¼ cup chopped onions
- ¼ cup diced celery
- ¼ cup butter
- ¼ cup all-purpose flour
- 1 ½ cups chicken broth
- ½ cup milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon dried thyme
- 1 package refrigerated pie crusts
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, melt the butter over medium heat. Add the onions and celery, and sauté until they are tender.
- Stir in the flour, salt, black pepper, and dried thyme. Cook for 1-2 minutes, stirring constantly.
- Gradually add the chicken broth and milk, stirring constantly until the mixture thickens.
- Add the cooked chicken, frozen peas and carrots, and diced potatoes to the skillet. Stir to combine everything well. Remove from heat.
- Roll out one pie crust and press it into a 9-inch pie plate. Pour the chicken mixture into the pie crust.
- Roll out the second pie crust and place it over the filling. Seal the edges and cut slits in the top crust to allow steam to escape.
- Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
- Allow the pie to cool for a few minutes before serving. Enjoy
