Preheat Oven:
Preheat your oven to 200°C (400°F).
Cook the Chicken:
Heat olive oil in a large skillet over medium heat. Season the chicken pieces with salt and pepper, then add to the skillet. Cook until the chicken is no longer pink inside. Remove the chicken from the skillet and set aside.
Prepare the Vegetables:
In the same skillet, melt the butter. Add the chopped onion, carrots, and celery. Cook over medium heat until the vegetables are softened, about 5-7 minutes.
Make the Sauce:
Sprinkle the flour over the vegetables, stirring to coat. Cook for a minute, then gradually whisk in the chicken broth and milk. Bring to a simmer, stirring constantly, until the sauce thickens.
Combine Filling:
Return the cooked chicken to the skillet. Add the frozen peas, corn (if using), thyme, and garlic powder. Season with additional salt and pepper to taste. Stir to combine, then remove from heat.
Prepare the Pie Crust:
Roll out one pie crust and place it in the bottom of a 9-inch pie dish. Pour the chicken mixture into the crust. Place the second crust on top, seal the edges, and make several slits in the top crust to allow steam to escape.
Bake:
Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
Cool and Serve:
Let the pie cool for at least 10 minutes before serving. This allows the filling to set, making it easier to slice.
Serving Suggestions:
Presentation: Serve the Chicken Pot Pie directly from the pie dish, using a pie server to ensure each slice comes out neatly.
Side Dishes: A simple green salad or steamed vegetables complement the richness of the pot pie well.
Storage: Leftover Chicken Pot Pie can be covered and refrigerated for up to 3 days. Reheat in the oven for best results.
This Chicken Pot Pie recipe combines a creamy, savory filling with a flaky crust, making it a comforting and fulfilling meal. Whether for a cozy family dinner or impressing guests, this dish is sure to delight.
