Sunday Night Chicken Pot Pie 🥧

Nothing says comfort quite like a warm chicken pot pie fresh from the oven. This cozy classic is filled with tender chicken, hearty vegetables, and a creamy, savory sauce, all tucked inside a flaky crust. It’s the kind of meal that feels like home—perfect for slow evenings, family dinners, or stocking the freezer for later.

Sunday Night Chicken Pot Pie

Ingredients:

·       2 cups potatoes, peeled and diced

·       1¾ cups carrots, sliced

·       1 cup butter, cubed

·       ⅔ cup onion, chopped

·       1 cup all-purpose flour

·       1¾ teaspoons salt

·       1 teaspoon dried thyme

·       ¾ teaspoon black pepper

·       3 cups chicken broth

·       1½ cups whole milk

·       4 cups cooked chicken, cubed

·       1 cup frozen peas

·       1 cup frozen corn

·       4 sheets refrigerated pie crust

Directions

1.   Prep the Veggies - Preheat oven to 425°F.Place potatoes and carrots in a large saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 8–10 minutes, just until tender. Drain and set aside.

2.   Make the Creamy Filling - In a large skillet, melt butter over medium heat. Add onion and cook until soft.Stir in flour, salt, thyme, and pepper until smooth. Slowly whisk in chicken broth and milk. Bring to a gentle boil, stirring constantly, and cook for 2 minutes until thickened.

3.   Add the Good Stuff - Stir in chicken, peas, corn, and the cooked potatoes and carrots. Remove from heat.

4.   Assemble the Pies - Place one pie crust into each of two 9-inch pie plates. Fill evenly with the chicken mixture.Top with remaining crusts, trim edges, seal, and crimp. Cut a few slits in the top to vent. (Feeling fancy? Try a simple lattice top!)

5.   Bake - Bake for 35–40 minutes, or until crust is golden brown.Let rest for 15 minutes before serving.