Description
A classic comfort food dish, Chicken Pot Pie features tender chicken and vegetables in a creamy sauce, all wrapped in a flaky pastry crust.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 1 package refrigerated pie crusts (2 crusts)
Instructions
- Preheat the oven to 425°F (220°C).
- In a saucepan, melt butter over medium heat. Stir in flour, salt, pepper, and onion powder until well blended.
- Gradually add chicken broth and milk to the mixture, stirring constantly until the mixture thickens and bubbles.
- Stir in the cooked chicken and mixed vegetables until well combined. Remove from heat.
- Place one pie crust in a 9-inch pie plate. Fill with chicken mixture.
- Cover with the second pie crust, sealing the edges and cutting slits in the top for steam to escape.
- Bake in the preheated oven for 30 to 35 minutes, or until the crust is golden brown.
- Let cool for 10 minutes before slicing and serving.
Notes
- You can use leftover rotisserie chicken for a quicker option.
- Feel free to customize the vegetables based on your preference.
- For a richer flavor, add herbs like thyme or rosemary to the filling.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 1
- Sodium: 500
- Fat: 18
- Saturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 12
- Cholesterol: 60
Keywords: Chicken Pot Pie, homemade chicken pot pie, comfort food, easy chicken pot pie recipe, chicken pie