Easy Thai Coconut Lentil Soup You’ll Love
A classic chicken pot pie with tender chicken, vegetables, and creamy sauce, all tucked into a flaky golden crust — perfect for family dinners and cozy nights in.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
Ingredients
Scale
- 3 cups cooked chicken, diced
- 2½–3 cups mixed vegetables (carrots, peas, celery, onion)
- 4 tbsp unsalted butter
- ⅓ cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk or half-and-half
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp dried thyme
- 1 tbsp fresh parsley or tarragon (optional)
- 1 double pie crust (store-bought or homemade)
- 1 egg + 1 tbsp water (egg wash)
Instructions
- Preheat oven to 400°F.
- In a large skillet, melt butter. Add onion, carrot, celery; cook 5–6 minutes.
- Stir in flour and cook 1 minute. Slowly whisk in broth, then milk. Simmer 5–7 minutes until thick.
- Add chicken, peas, and seasonings. Let cool slightly.
- Roll out pie crust into a 9-inch dish. Fill with chicken mixture. Top with second crust. Seal edges and cut slits.
- Brush with egg wash. Bake 35–40 minutes until golden. Let rest before serving.
Notes
- Make ahead and refrigerate or freeze.
- Customize with mushrooms, spinach, or sweet potatoes.
- For a biscuit topping, drop spoonfuls of biscuit dough on top instead of using a crust.