Description
A comforting chicken pot pie with a golden, flaky crust and savory filling, perfect for chilly nights or gatherings.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables (carrots, peas, corn)
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 cup chicken broth
- 1 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 package refrigerated pie crusts
Instructions
- Preheat your oven to 425°F (220°C).
- In a medium saucepan, melt the butter over medium heat. Stir in the flour until it forms a smooth paste.
- Gradually pour in the chicken broth and milk, whisking constantly until the mixture thickens, about 5-7 minutes.
- Stir in your shredded chicken, mixed vegetables, salt, pepper, onion powder, and garlic powder. Mix well and remove from heat.
- Roll out one pie crust in a pie dish. Pour the filling into the crust, spreading it evenly.
- Cover with the second pie crust, sealing the edges by pinching them together. Cut a few slits in the top to allow steam to escape during baking.
- Bake for 30-35 minutes, or until the crust is golden brown and flaky.
- Allow the pie to cool for a few moments before slicing and serving.
Notes
You can customize the filling with different vegetables or spices for added flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg
Keywords: chicken pot pie, comfort food, dinner recipe