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Ultimate Chicken Pot Pie

A comforting and delicious pot pie filled with tender chicken, vibrant vegetables, and a creamy sauce encased in a flaky golden crust.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, diced (use Halal chicken)
  • 1 cup carrots, diced
  • 1 cup peas (fresh or frozen)
  • 1/2 cup celery, chopped
  • 1/2 cup onions, chopped
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup milk
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • 1 package refrigerated pie crusts (make sure they are Halal)
  • Fresh parsley for garnish (optional)

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a large skillet, melt the butter over medium heat. Add the onions, carrots, and celery, and cook until tender, about 5 minutes.
  3. Sprinkle the flour over the softened veggies and stir for about 1 minute. Slowly stir in the chicken broth and milk, whisking to prevent lumps. Add garlic powder, onion powder, salt, and pepper. Continue cooking until the mixture thickens, stirring frequently.
  4. Mix in the diced chicken and peas, combining everything well. Remove from heat.
  5. Place one pie crust into a pie dish. Pour the chicken mixture into the crust and cover it with the second pie crust, sealing the edges. Cut a few slits in the top to allow steam to escape.
  6. Place the pie in the preheated oven and bake for 30-35 minutes, or until the crust is golden brown.
  7. Once baked, let your Ultimate Chicken Pot Pie cool for a few minutes before slicing and serving. Garnish with fresh parsley if desired.

Notes

Feel free to swap out vegetables based on your preference. Ensure not to overcook the chicken initially, as it will cook further in the pie. For an extra flaky crust, replace half of the butter with chilled vegetable oil.