Description
A comforting dish with tender chicken, hearty vegetables, and a creamy filling wrapped in a flaky crust.
Ingredients
Scale
- 2 cups cooked chicken, chopped or shredded
- 1 cup frozen peas and carrots (or mixed veggies)
- ½ cup frozen corn (optional)
- ⅓ cup butter
- ⅓ cup chopped onion
- ⅓ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon garlic powder
- 1¾ cups chicken broth
- ⅔ cup milk
- 1 store-bought pie crust (or use puff pastry or biscuit topping)
Instructions
- Preheat oven to 425°F (220°C).
- In a large skillet over medium heat, melt the butter. Add the chopped onions and sauté until soft, about 3-4 minutes.
- Stir in the flour, salt, pepper, and garlic powder to form a roux; cook for 1-2 minutes.
- Gradually whisk in the chicken broth and milk, stirring until thickened and bubbly (approximately 5-6 minutes).
- Add the chicken, frozen peas, carrots, and corn; stir well and remove from heat.
- Pour the filling into a 9-inch pie dish. Lay the pie crust over the filling, seal edges, and make slits on top to let steam escape.
- Bake for 30-35 minutes, or until the crust is golden brown. Cool for 5-10 minutes before serving.
Notes
Store leftovers in the fridge for up to 3 days or freeze individual slices for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 85mg
Keywords: chicken pot pie, comfort food, easy recipe, family dinner, home cooking