If comfort had a scent, it would be the buttery aroma of a chicken pot pie baking in the oven. It’s the kind of dish that turns a house into a home — hearty, creamy, and wrapped in a flaky golden crust that shatters perfectly with each forkful.
This version isn’t rushed. It’s meant to be crafted slowly, like a love letter written in butter and herbs.
Ingredients:
- 2 chicken breasts, cooked and shredded
- 2 tablespoons butter
- 1 small onion, diced
- 2 carrots, chopped
- 1 cup peas
- 1 cup diced potatoes
- ¼ cup flour
- 2 cups chicken broth
- 1 cup milk or cream
- Salt, pepper, thyme
- Pie crust (homemade or store-bought)
- 1 egg for brushing
The Craft:
- Melt butter in a pan, sauté onion, carrots, and potatoes until fragrant.
- Sprinkle flour — this is your thickener, your promise of creaminess. Stir until golden.
- Slowly pour in broth and milk, stirring as it transforms into a luscious sauce.
- Add chicken, peas, thyme, and salt. Let it bubble, let the flavors become friends.
- Line a pie dish with crust, pour in the filling, cover with another layer.
- Brush with egg wash, cut little vents to let the steam whisper out.
- Bake at 190°C (375°F) for 40–45 minutes, until golden and bubbling.
As it cools, the scent fills the house — buttery, savory, comforting. When you slice into it, the creamy filling flows out like warmth itself. Every spoonful carries a memory: of family dinners, rainy afternoons, and the quiet joy of homemade food.
