Description
A comforting chicken pot pie with a flaky crust and savory filling.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup peas and carrots, frozen
- 1/2 cup onion, diced
- 1/2 cup celery, diced
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon thyme
- 2 pie crusts, store-bought or homemade
Instructions
- Preheat oven to 425°F (220°C).
- In a saucepan, melt butter over medium heat.
- Add onion and celery; cook until soft.
- Stir in flour, salt, pepper, garlic powder, and thyme.
- Gradually add chicken broth and milk; stir until thickened.
- Add chicken and peas and carrots; mix well.
- Place one pie crust in a pie dish.
- Pour chicken mixture into the crust.
- Top with second pie crust; seal edges and cut slits for steam.
- Bake for 30-35 minutes or until golden brown.
Notes
- Let cool for a few minutes before serving.
- Can be made ahead and frozen.
- Use leftover turkey for a holiday twist.
- 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: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg
Keywords: chicken pot pie recipe