Description
A comforting chicken pot pie filled with tender chicken and vegetables in a creamy sauce, topped with a flaky crust.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 1 package refrigerated pie crusts
Instructions
- Preheat your oven to 425°F (220°C).
- In a saucepan, melt butter over medium heat.
- Add flour, salt, and pepper; stir for 1 minute.
- Gradually whisk in chicken broth and milk.
- Cook until thickened, stirring constantly.
- Stir in chicken and mixed vegetables.
- Place one pie crust in a pie dish.
- Pour chicken mixture into the crust.
- Cover with second pie crust; seal edges.
- Cut slits in the top crust for steam to escape.
- Bake for 30-35 minutes until the crust is golden brown.
Notes
- Let the pie cool for 10 minutes before serving.
- Use leftover chicken for quicker preparation.
- Feel free to add herbs for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg
Keywords: chicken pot pie, comfort food, baking, dinner