Chicken Pot Pie

Directions

1. Preheat your oven to 400°F (200°C) and lightly grease a 2-quart (1.9 L) casserole dish.
2. In a large skillet, sauté the diced onion, celery, carrot, and potato in melted margarine for about 10 minutes, until the vegetables are slightly softened and aromatic.
3. Sprinkle the flour over the vegetables and stir well to coat. Cook for 1 minute while stirring constantly to remove the raw flour taste.
4. Gradually add the chicken broth and half-and-half, stirring constantly to prevent lumps. Continue cooking over medium heat until the mixture thickens and becomes bubbly.
5. Season with salt and pepper, then stir in the chopped chicken until evenly distributed. Taste and adjust seasoning if necessary.
6. Pour the filling into the prepared casserole dish, smoothing it out evenly.
7. Carefully place the pie crusts on top, trimming any excess dough. Cut small slits in the crust to allow steam to escape during baking. Sprinkle optional seeds on top if desired for texture and presentation.
8. Bake in the preheated oven for 40–50 minutes, or until the crust is golden brown and the filling is bubbling.
9. Let the pie rest for 5–10 minutes before serving to allow the filling to set slightly. Slice and enjoy a comforting, hearty meal.

Recipe Details

Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 6–8
Difficulty: Medium

Variations & Substitutions

• Replace half of the chicken with turkey for a twist.
• Use leeks instead of onions for a milder flavor.
• Add frozen peas or corn for extra color and sweetness.
• Make individual pies using small ramekins for portable meals or freezer-friendly portions.

Serving Suggestions