Description
A comforting classic dish featuring tender chicken, vegetables, and creamy sauce baked in a flaky crust.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup peas
- 1/2 cup celery, chopped
- 1/3 cup butter
- 1/3 cup flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 1 package refrigerated pie crust
Instructions
- Preheat oven to 425°F.
- Melt butter in a saucepan over medium heat.
- Stir in flour, salt, pepper, and garlic powder.
- Gradually whisk in chicken broth and milk.
- Cook until thickened, stirring constantly.
- Add chicken, carrots, peas, and celery.
- Line pie dish with one crust.
- Pour filling into crust.
- Cover with second crust, sealing edges.
- Cut slits in top crust.
- Bake 30-35 minutes until golden brown.
Notes
- Let pie rest 10 minutes before serving.
- Use rotisserie chicken for quicker prep.
- Freeze extras for later meals.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 5g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 65mg
Keywords: chicken pot pie, comfort food, baked dinner