Description
A comforting chicken pot pie filled with tender chicken and vegetables, all encased in a flaky pie crust. Perfect for a cozy dinner.
Ingredients
Scale
- 1 lb boneless, skinless chicken breast, cooked and diced
- 1 cup carrots, diced
- 1 cup peas, frozen
- 1 cup corn, frozen
- 1/2 cup celery, diced
- 1/2 cup onion, diced
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried thyme
- 2 pie crusts (homemade or store-bought)
Instructions
- Preheat the oven to 425°F (220°C).
- In a large skillet, melt the butter over medium heat. Add the onion, carrots, celery, and cook until the vegetables are tender.
- Stir in the flour, salt, pepper, garlic powder, onion powder, and thyme. Cook for 2 minutes, stirring constantly.
- Slowly add the chicken broth and milk, stirring until the mixture is thickened and bubbly.
- Add the chicken, peas, and corn to the skillet. Mix well and remove from heat.
- Roll out one pie crust and place it in a pie dish. Pour the chicken mixture into the crust.
- Roll out the second pie crust and place it over the filling. Seal the edges and cut slits in the top to allow steam to escape.
- Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown.
- Let cool for a few minutes before serving.
Notes
- You can add other vegetables such as green beans or mushrooms if you like.
- For a richer flavor, consider adding a splash of white wine when cooking the vegetables.
Nutrition
- Calories: 350
- Sugar: 3
- Sodium: 600
- Fat: 18
- Carbohydrates: 30
- Fiber: 2
- Protein: 20
- Cholesterol: 70
Keywords: chicken pot pie recipe, comfort food, dinner recipe, homemade chicken pot pie