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Try SavoraClassic Chicken Pot Pie (13x9 Pan)
A timeless and comforting chicken pot pie, baked in a convenient 13x9 inch pan, perfect for feeding a family or a gathering. Featuring tender chicken and a medley of vegetables in a rich, creamy sauce, all topped with a golden, flaky crust.
Ingredients
- Cooked chicken3 cups
- Unsalted butter1/2 cup
- medium, chopped Yellow onion1
- cup, diced Carrots1
- cup, diced Celery stalks1
- All-purpose flour1/2 cup
- Chicken broth2 cups
- Milk (whole or 2%)1 cup
- Frozen peas1 cup
- Salt1 teaspoon
- Black pepper1/2 teaspoon
- Dried thyme1/2 teaspoon
- Refrigerated pie crusts2
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Learn MoreMethod
Preheat your oven to 400°F (200°C). If your chicken isn't already cooked, prepare it now by boiling, baking, or pan-frying, then shred or dice it into bite-sized pieces.
In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are tender-crisp.
Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to create a roux. This will thicken your sauce.
Gradually whisk in the chicken broth and milk, stirring until the mixture is smooth and begins to thicken. Bring to a gentle simmer.
Stir in the cooked chicken, frozen peas, salt, black pepper, and dried thyme. Cook for another 2-3 minutes, allowing the flavors to meld and the sauce to thicken further. Remove from heat.
Carefully unroll one of the refrigerated pie crusts and fit it into the bottom of a 13x9 inch baking dish. Press it gently into the corners and up the sides.
Pour the chicken and vegetable filling evenly over the bottom crust.
Unroll the second pie crust and place it over the filling. You may need to gently stretch it to cover the entire pan. Crimp the edges of the top and bottom crusts together to seal, or use a fork to press them.
Cut a few small slits in the top crust to allow steam to escape during baking.
Bake for 35-45 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, you can loosely tent it with aluminum foil.
Remove from the oven and let the pot pie rest for 10-15 minutes before serving. This allows the filling to set and prevents it from being too runny.
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