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Cold winter nights call for comfort food, and chicken pot pie is a classic dish that brings warmth to the table. Filled with tender chicken and vegetables in a creamy sauce, this meal is easy to prepare and perfect for staying in on frigid evenings.
Ingredients (serves 4–6):
- 2 cups cooked chicken, shredded or diced
- 1 cup frozen peas and carrots
- 1 cup diced potatoes (pre-boiled until soft)
- ⅓ cup butter
- ⅓ cup flour
- 1½ cups chicken broth
- ½ cup milk
- Salt and pepper to taste
- 1 teaspoon dried thyme or parsley
- 2 refrigerated pie crusts
Directions:
Preheat the oven to 375 degrees. In a saucepan over medium heat, melt butter and stir in flour to form a thick paste. Slowly whisk in chicken broth and milk, stirring until the sauce becomes smooth and creamy. Season with salt, pepper, and thyme.
Add chicken, peas, carrots and potatoes to the sauce and stir until well combined. Pour the filling into a pie dish lined with one crust. Cover with the second crust, seal the edges and cut small slits in the top to release steam.
Bake for 35 to 40 minutes, or until the crust is golden brown. Let cool slightly before serving.
This comforting dish pairs well with a simple green salad and is sure to warm you up after a long day in the cold.
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