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Chicken Pot Pie

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

Ingredients
  

For the filling
  • 1 pound boneless, skinless chicken breast, cut into cubes Ensure chicken is Halal-compliant.
  • 1 cup diced carrots
  • 1 cup frozen peas
  • 1 cup diced potatoes
  • 1/2 cup diced onions
  • 1/3 cup all-purpose flour
  • 1 cup chicken broth Ensure it's Halal-compliant.
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • to taste Salt and pepper
For the crust
  • 2 pieces ready-made pie crusts Ensure they are Halal-friendly.
  • 1 tablespoon olive oil Or butter, if preferred.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a large skillet, heat the olive oil over medium heat. Add the chicken cubes, seasoned with salt and pepper, and sauté until cooked through, about 5-7 minutes.
  3. Toss in the diced onions, carrots, and potatoes. Cook until just tender, about 5 minutes. Then, add the frozen peas.
  4. Sprinkle the flour over the chicken and vegetables and stir well. Slowly add the chicken broth and heavy cream while stirring continuously. Let the mixture simmer for another 5 minutes until the sauce thickens. Stir in the thyme and garlic powder.
Assembly and Baking
  1. Remove the skillet from heat. Pour the chicken filling into one of the pie crusts, spreading it evenly.
  2. Place the second pie crust on top, sealing the edges. You may cut a few slits in the top crust to allow steam to escape.
  3. Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
  4. Allow to cool for a few minutes before slicing and serving.

Notes

You can substitute the chicken with turkey or use mushrooms and more vegetables for a vegetarian option. To avoid a soggy bottom crust, bake the pie immediately after filling it.