Description
A comforting and hearty chicken pot pie filled with tender chicken, vegetables, and a creamy sauce, all encased in a flaky crust.
Ingredients
Scale
- 2 cups diced cooked chicken
- 1 cup diced carrots
- 1 cup frozen peas
- 1/2 cup diced celery
- 1/3 cup butter
- 1/3 cup flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 2 pie crusts (store-bought or homemade)
Instructions
- Preheat your oven to 425°F (220°C).
- In a saucepan, melt butter over medium heat. Add flour, salt, pepper, and garlic powder, stirring to form a roux.
- Gradually whisk in chicken broth and milk, cooking until the sauce thickens.
- Stir in chicken, carrots, peas, and celery. Remove from heat.
- Place one pie crust in a 9-inch pie dish. Pour the filling over the crust.
- Cover with the second pie crust. Seal the edges and cut slits in the top.
- Bake for 30-35 minutes, or until the crust is golden brown.
- Let cool for 10 minutes before serving.
Notes
- Use leftover rotisserie chicken for convenience.
- You can substitute vegetables based on preference.
- For a richer flavor, use heavy cream instead of milk.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 4g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 65mg
Keywords: chicken pot pie, comfort food, homemade pie, easy dinner