Description
A comforting and hearty chicken pot pie filled with tender chicken, vegetables, and a creamy sauce, all encased in a flaky pastry crust.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup peas
- 1 cup potatoes, diced
- 1/2 cup onion, chopped
- 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
- 1 pie crust (store-bought or homemade)
Instructions
- Preheat the oven to 425°F (220°C).
- In a saucepan, melt butter over medium heat. Add onions and cook until translucent.
- Stir in flour, salt, pepper, garlic powder, and thyme until well combined.
- Gradually whisk in chicken broth and milk, cooking until the mixture thickens.
- Add the cooked chicken, carrots, peas, and potatoes to the sauce, mixing well.
- Pour the filling into a pie crust in a pie dish.
- Cover with the second pie crust, sealing the edges and cutting slits for steam to escape.
- Bake in the preheated oven for 30-35 minutes or until the crust is golden brown.
- Let it cool for a few minutes before serving.
Notes
- For a richer flavor, use homemade chicken broth.
- Feel free to add other vegetables like corn or green beans.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 60mg
Keywords: Chicken Pot Pie, Comfort Food, Cozy Recipe