Description
A comforting chicken pot pie filled with tender chicken, vegetables, and a creamy sauce, all encased in a flaky crust.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cooked and diced
- 1 cup carrots, diced
- 1 cup peas
- 1 cup celery, diced
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 2 refrigerated pie crusts
Instructions
- Preheat your oven to 425°F (220°C).
- In a large skillet, melt the butter over medium heat. Add the carrots, celery, and onion powder, and cook for about 5 minutes until vegetables are tender.
- Stir in the flour, salt, and pepper, and cook for 1 minute.
- Slowly whisk in the chicken broth and milk, cooking until the mixture is thickened and bubbly.
- Add the cooked chicken and peas, stirring to combine.
- Remove from heat and set aside.
- Place one pie crust in a 9-inch pie pan. Pour the chicken mixture into the crust.
- Cover with the second pie crust, seal the edges, and cut slits in the top to allow steam to escape.
- Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown.
- Let the pot pie cool for a few minutes before serving.
Notes
- Feel free to add other vegetables like corn or green beans.
- For a richer flavor, use homemade chicken stock.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2
- Sodium: 400
- Fat: 15
- Carbohydrates: 35
- Fiber: 2
- Protein: 20
Keywords: chicken pot pie, homemade chicken pot pie, easy chicken pot pie, comfort food, dinner recipe