Honestly, there's no other way I enjoy this meal than with this recipe



4 cups cooked chicken, cubed

1.5 cups diced carrots

2 cups potatoes, cubed

1 cup cubed butter

1 cup each of frozen peas and corn

1/2 cup onions, finely chopped

1 cup all-purpose flour

1 tsp dried thyme

1.5 cups whole milk

3 cups chicken broth

4 ready-to-use pie crusts

Salt and pepper, as per taste

(Note: This will yield two pot pies.)


Preheat the oven to 425°F (220°C).

Boil the potatoes and carrots in a large pot until tender, roughly 8-10 minutes, then drain.

Melt butter in another large pot. Sauté onions till they're soft. Add flour and thyme to make a roux.

Slowly incorporate milk and chicken broth, stirring until you have a thickened, smooth sauce.

Introduce the boiled vegetables, frozen peas, corn, and chicken. Season and mix well.

Cool this filling slightly. Then, in two 9-inch pie plates, line with pie crust, fill with the chicken mixture, and top with another crust. Seal the edges and fashion a few slits atop for steam to escape.

Bake for 30-35 minutes till golden and bubbling.

Once baked, let the pot pies rest a bit before diving in. Indulge in this savory delight!

In this era of fast-paced life and instant meals, crafting a Chicken Pot Pie from the ground up is an ode to love and care. Whether for family reunions, intimate dinners, or friendly get-togethers, this timeless dish doesn't just feed the body; it nourishes the soul. So, embrace this culinary journey, create precious memories, and let the Chicken Pot Pie weave stories of home, heart, and happiness. Enjoy every bite, cherish every moment.