Description
Classic chicken pot pie featuring a buttery, sage-infused crust paired with a rich and creamy vegetable and chicken filling. This comforting American dish is perfect for a cozy dinner and showcases a delicious blend of herbs and hearty ingredients baked to golden perfection.
Ingredients
Filling
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables (such as carrots, peas, and corn)
- 1 cup chicken broth
- ½ cup cream
- 2 tbsp all-purpose flour
- 1 tsp dried sage
Crust
- 1 prepared pie crust (for top and bottom)
- 1 egg (for egg wash, optional)
Instructions
- Prepare the Filling: In a saucepan, combine the chicken broth, cream, flour, and dried sage. Simmer over medium heat, stirring constantly until the mixture thickens into a creamy sauce.
- Add Chicken and Vegetables: Stir the shredded chicken and mixed vegetables into the thickened sauce, ensuring everything is evenly coated and heated through.
- Assemble the Pie: Pour the creamy chicken and vegetable filling into the prepared pie crust placed in a pie dish. Cover with the second crust, sealing the edges securely.
- Optional Egg Wash: Beat the egg and brush it over the top crust to give the pie a shiny, golden finish after baking.
- Bake the Pie: Bake in a preheated oven at 400°F (200°C) for 30 minutes, or until the crust is golden brown and the filling is bubbling around the edges.
Notes
- Brushing the crust with an egg wash before baking enhances its color and shine.
- You can substitute mixed vegetables with your preferred combination like green beans, potatoes, or mushrooms.
- Leftover cooked chicken works perfectly for this recipe, making it a great way to use up leftovers.
- Let the pie cool for 10 minutes after baking to allow the filling to set and ensure easier slicing.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
