Description
A classic chicken pot pie with a flaky crust. This dish combines tender chicken, vegetables, and a creamy sauce for a comforting meal.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup peas
- 1 cup potatoes, diced
- 1/2 cup butter
- 1/2 cup flour
- 1 1/2 cups chicken broth
- 3/4 cup milk
- 1 tsp salt
- 1/2 tsp black pepper
- 1 package refrigerated pie crust (or homemade)
Instructions
- Preheat oven to 425°F (220°C).
- In a large pot, melt butter over medium heat. Add flour and stir to form a roux.
- Gradually whisk in chicken broth and milk until smooth.
- Add chicken, carrots, peas, potatoes, salt, and pepper. Simmer for 10 minutes.
- Place one pie crust in a pie dish. Pour filling into the crust.
- Cover with the second pie crust, sealing edges and cutting slits on top.
- Bake for 30–35 minutes until crust is golden.
- Let cool for 5 minutes before serving.
Notes
- Use rotisserie chicken for quick prep.
- Add herbs like thyme or parsley for extra flavor.
- Freeze unbaked pie for later use.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg
Keywords: chicken pot pie, flaky crust, comfort food, baked dinner